Executive Chef Antonio Campenellio prepares Rigatoni Boscaiola

From Episode No.8 - Atlantic City

Ingredients:

Rigatoni pasta (cooked)
1 cup grilled smoked Veal, sliced thinly
2 tbsp. olive oil
2 tbsp. butter
1 cup chopped tomatoes
1ž2 cup washed arugula
1 cup mushrooms, sliced or chopped
1ž2 cup chicken stock
1 clove garlic, chopped
1ž2 cup grated Parmesan
Salt & pepper


Methods:
  1. Add 2 tbsp. of olive oil to a hot pan and sauté chopped garlic.
  2. Add in mushrooms, arugula with 1ž2 cup stock, continue to cook.
  3. Add in the chopped tomatoes, grilled smoked veal with 1-2 tbsp. of butter.
  4. Cook for 1 minute, add in the cooked pasta and heat for 1 minute.
  5. Finally add in about 2-3 tbsp. of grated Parmesan and serve immediately.


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