CLASSIC pasta rigatoni with swiss chard
         

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Rigatoni is a wonderful dry pasta for delicate and simple "greens" saucing.

for the sauce:

  • one quarter cup olive oil
  • two tablespoons of unsalted butter
  • two cloves of garlic, peeled and minced
  • two shallots, minced
  • one pound of swiss chard
  • one tablespoon lemon zest
  • one-half cup dry white wine
  • pinch of red pepper flakes (to taste)
  • one third cup fresh ricotta cheese
  • salt and freshly ground pepper
  • two tablespoons freshly grated parmesan

for the pasta:

  • one pound of rigatoni

Prepare the swiss chard. Wash thoroughly. Cut out the stems and save. Cut the leaves into strips about one half inch wide and no longer than four inches. Cut the stems into quarter inch squares.

In a large pan, heat the olive oil and the butter. Add the garlic and cook for thirty seconds. Add the shallots and cook, stirring constantly, for two minutes. Add the swiss chard, leaves and diced stems, one teaspoon of salt, the red pepper flakes, the lemon zest, and several twists of fresh ground black pepper. Stir thoroughly. Cover and cook over low medium heat until the swiss chard just wilts, about two to three minutes. Taste for salt and pepper and adjust if necessary.

Bring 4-5 quarts of water to a boil. Add a tablespoon of salt. Drop in the pasta and stir. Continue cooking until al dente  Drain.

Add the pasta to the sauce while over medium heat. Add the ricotta and stir thoroughly. Serve in bowls with parmesan sprinkled on top.

 


 

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