We’re firm believers that some pasta shapes are wayyy superior to others, and rigatoni is one of those pasta shapes. Wide noodle holes=perfect for ragu, and thus a perfect noodle to ragu ratio. It’s pasta math, peeps. After you top your rigatoni with ragu, don’t forget to stir it around to incorporate everything. The black garlic in the ragu adds the perfect umami flavor, and the whipped feta + mint keep it light and fresh. Perfect for sharing… or not sharing ;P
What’s in your bag:
- Rigatoni
- Braised lamb, black garlic, spinach + cherry tomato ragu
- Whipped feta + mint
- Little Leaf lettuce
- Lemon vinaigrette
- Balsamic fig focaccia
What you’ll need from home:
- Big pot
- Strainer
- Saucepan
- Mixing bowl
- Salt + pepper
- Butter (optional)
- Sheet pan (optional)
Total prep time: 15 minutes
The Rigatoni
- Boil a pot of salted water.
- Once boiling, drop in the rigatoni and stir. Cook for about 3-4 minutes, and carefully test a noodle for doneness.
- Reserve about a cup of pasta water.
- Strain the pasta.
The Ragu
- Pour the ragu into a saucepan over medium heat.
- Heat until warmed—about 7-8 minutes.
- Toss in a pat of butter to finish the sauce.
- Use a few splashes of the reserved pasta water from the rigatoni to thin out the sauce if you’d like—your call!
The Salad
- Throw the greens into a mixing bowl.
- Season with s + p.
- Drizzle the lemon vinaigrette over the top.
- Toss toss toss!
The Focaccia
- Easiest of them all! Pop it in the oven on a sheet pan or in the toaster until it gets as crispy as you want it.
Spoon your rigatoni onto a plate and top with your ragu. Dollop on the whipped feta + mint for the final touch! Salad goes on the side, and focaccia is for scooping up the leftover ragu 🙂
And that’s it! Dinner served, dinner solved. #weareWECO
