Rigatoni diavolo al Brie di Tartufo (an arrabbiata that studied abroad in France)
Rigatoni diavolo al Brie di Tartufo (an arrabbiata that studied abroad in France)
by BassProBlues
10 Comments
BassProBlues
aka rigatoni with spicy sausage, truffle Brie, and way too much garlic
I started by making a sauce base: crushed anchovies, a handful of garlic cloves, crushed black garlic, and a spoon or two of tomato paste – let all that fry in olive oil until it smelled feral in the best way. Then I added a can of crushed tomatoes and a splash of beef bone broth, let that cook down and thicken a bit.
Once the sauce reduced, I added spicy Italian sausage (just loose sausage, not links), browned it, then cut the rind off about 8oz of triple-crème Brie with truffle and let it melt gently into the sauce. It turns into this velvety, creamy, truffle-tomato magic.
After that, I tossed in the dry rigatoni directly into the pan, added a bit more broth so it could cook through right in the sauce. Let it simmer, stirring now and then until the pasta was al dente and the sauce had reduced again.
End result: spicy, garlicky, creamy delight – basically sin on a plate.
byebaaijboy
Waste of truffle. Waste of brie.
ExpensiveBaby
That looks GREAT
Mobile_Aioli_6252
Looks amazing – is it really spicy?
MagazineDelicious151
Looks delicious.
TradingIrish1006
This looks fantastic, love Rigatoni!
DayOneDude
I studied a broad from France once, we dated for a about a year.
DayOneDude
Looks amazing, and That’s a tongue twister of a title.
10 Comments
aka rigatoni with spicy sausage, truffle Brie, and way too much garlic
I started by making a sauce base: crushed anchovies, a handful of garlic cloves, crushed black garlic, and a spoon or two of tomato paste – let all that fry in olive oil until it smelled feral in the best way.
Then I added a can of crushed tomatoes and a splash of beef bone broth, let that cook down and thicken a bit.
Once the sauce reduced, I added spicy Italian sausage (just loose sausage, not links), browned it, then cut the rind off about 8oz of triple-crème Brie with truffle and let it melt gently into the sauce. It turns into this velvety, creamy, truffle-tomato magic.
After that, I tossed in the dry rigatoni directly into the pan, added a bit more broth so it could cook through right in the sauce. Let it simmer, stirring now and then until the pasta was al dente and the sauce had reduced again.
End result: spicy, garlicky, creamy delight – basically sin on a plate.
Waste of truffle. Waste of brie.
That looks GREAT
Looks amazing – is it really spicy?
Looks delicious.
This looks fantastic, love Rigatoni!
I studied a broad from France once, we dated for a about a year.
Looks amazing, and That’s a tongue twister of a title.
Looks fantastic…for that I would pay…
Jealous…