Rigatoni A La Japon – Something Different That Everyone Will Love

By Paul Romanacci

Although I would like to, I can not take credit for this recipe. I learned how to make this dish when I worked for the wonderful Bravo Cucina in Santa Monica, California. The first time I had tasted it, I was blown away. It was like nothing I had ever tasted before. At Bravo, the dish was called “Rigatoni della Farma”, but I have since tweaked the recipe and therefore I have renamed it.

Needless to say, Rigatoni a al Japon was the number one dish served at Bravo Cucina. Patrons would return again and again to get their fill. I must be honest, I too ate more than my fair share of this dish –I would simply crave it from time to time.

The best thing about Rigatoni a la Japon is that it is very simple to make. Anyone can do it and it only takes about 15 minutes to prepare. So, having said all that, here is the recipe. I must warn you, I cook by feel. If you are looking for a recipe with exact measurements, you won’t find it here. I’ll tell you to give a pinch of this or a splash of that — that’s about as scientific as I can get, sorry.

Any way, here goes:

Put your well salted pasta water on the stove.

In a separate skillet, heat some extra virgin olive oil. When the pan is hot, add some sweet Italian sausage, which has been cut into one inch pieces — I’d say about four sausage links in all.

Cook the sausage thoroughly. When the sausage is half way done, add about a handful and a half of sliced Shitake mushrooms. You can use any kind of mushrooms really, but shitakes go well with the theme.

When your pasta water is boiling, you can add your rigatoni — 1lb. Be sure to stir it so it doesn’t stick together — I hate that.

Now that your sausage and your mushrooms are cooking, you need to add some teriyaki sauce to the pan. What you want to do is add enough to coat the pan, you don’t want to make soup, but you don’t want to be cheap with it either.

Keep stirring your pasta.

Let your teriyaki sauce reduce a minute or two then–

Add whipping cream. (I never said this was on the weight watchers top 10 list).

Add enough cream to thicken the sauce, mellow it — but you don’t want a milkshake if you know what I mean. Anyway, let it thicken for a minute or two, then —

Toss in your cooked pasta and toss it with the sauce and add some dry parsley for color. A good idea is to always to save some of your pasta water handy to hydrate the dish as you are tossing it if it seems to dry.

Plate your pasta in a beautiful serving bowl, or on individual plates and top with sesame seeds and Parmesan cheese.

Believe me, this dish is a treat that you, your family and your friends will love. They will beg you for the recipe.

Enjoy!

Paolo Romanacci is first and foremost is the son of Italian immigrants. He is an Italian culture and Italian food junkie who’s passion lies in the kitchen. Paolo has worked for many restaurants on both the East and West Coasts. Paolo now lives in Connecticut with his wife and daughter, where he operates the Italian gourmet food site. http://www.CiaoPaolo.com

http://www.CiaoPaolo.com offers a wide range of gourmet foods and gourmet gifts that have been imported from Italy, as well as prepared Italian dishes that can be delivered to your door.