Rigatoni a'la Lucia - a delicious pasta recipe!
Time
Preparation time: 25 min.
Cooking or baking time: 20 min.
Total preparation time: 45 min.
My Italian girlfriend once again gave me a very delicious pasta recipe. That's why I named it after her - "Rigatoni a'la Lucia."
The dish is really so tasty and tastes like a holiday in Bella Italia. Right now, in this sunny and warm weather, this pasta recipe reminds me of holidays by the sea or on one of the wonderful Italian lakes, and I almost get wanderlust when I think of it.
It is worthwhile to boil the recipe once. I'm sure all Italian fans and fish fans will enjoy it anyway. Just try it!
Ingredients for 2 to 3 servings
- 300 to 350 gr. Salmon fillet (I had frozen wild salmon)
- 250 gr
- 1 Bd. Spring onions
- plenty of fresh basil
- 150 gr. Parmesan (freshly planed or grated)
- 300 gr. Rigatoni noodles
- Abrasion and juice of a lime (alternatively a 1/2 lemon)
- 50 ml sherry
- 200 ml vegetable broth
- 150 ml of cream
- Olive oil for frying
preparation
- Rinse the salmon a bit, pat dry and cut into bite sized pieces. Pepper and salt and set aside. Then the tomatoes are washed and halved. The same procedure is followed by spring onions, from which the white and light green are cut into medium-thick rings. The basil leaves are also washed and cut into small pieces. The Parmesan cheese can also be planed or grated, if necessary, you already bought ready grated, but in any case Parmesan, no Gouda or other grated cheese.
- The rigatoni are cooked to perfection in plenty of salted water.
- In the meantime, the oil comes into the pan, and the salmon pieces are now slightly seared all around. Then add the spring onions and the lime or lemon zest. Everything is fried for about 5 minutes, with the sherry extinguished. Both 150 ml of the broth and 100 ml of the cream are also added. Now the sauce can boil over medium heat.
- Once the noodles are cooked until firm, they are poured off and can drain for a short time. The halved tomatoes are now also in the sauce, and everything is again seasoned with a little lime or lemon juice and pepper and salt. The noodles are now also added to the sauce, and half of the chopped basil is also added. If liquid is missing, the remaining broth and the cream are added to the sauce.
- Now all the ingredients in the pan are again well swirled. The plates can now be served. The rest of the basil comes for decoration on the court. Finally, the grated or sliced Parmesan cheese is spread over the ready-made rigatoni.
I wish you a good appetite and have fun cooking!
