pasta, Rigatoni "D", Maggiano's Little Italy Cafe

Step 1
1/4 cup Balsamic vinegar
2 cups sliced mushrooms
1 cup diced onion (1/2 " pieces)
1 Tablespoon chopped garlic

• Preheat oven to 450°.

• On a 12 X 18 cookie sheet or tray, mix the diced onions, mushrooms, finely chopped garlic, and balsamic vinegar together ensuring all ingredients are evenly mixed and coated. Bake for 10 minutes until mushrooms are a deep brown color and almost all liquid and moisture has evaporated (watch carefully as it will burn quickly). Set aside mixture.

Step 2
2 cups chicken broth
1 1/2 Tablespoons corn starch

• In a medium bowl, combine the corn starch with cold chicken broth with a whisk. Set aside mixture.

1/8 cup olive oil
3 1/2 cups dry rigatoni pasta.

• Prepare pasta as directed on the box to the al dente stage approximately 10 minutes before you plan on cooking the entire pasta dish. Do not shock in ice water and do not run under cold water.  Drain pasta in a colander, shake out excess water, then toss in an 8 quart bowl with 1/8 cup of olive oil and reserve for the final dish.

Step 3
1 1/2 pounds skinless, boneless, chicken breast
7 Tablespoons butter
1/8 cup olive oil

• Cut Chicken into pieces approximately 1” long x ¾” wide.  In a 12”-14” sauté pan or Dutch oven. heat the 1/8 cup olive oil and butter until melted and butter begins to lightly brown, add cut chicken and cook for approximately 3-4 minutes until a light golden brown color is achieved.

1/2 cup white Chardonnay wine
3/4 cup sweet Marsala wine
Chicken broth mixture from above

• Immediately add the white wine to the sautéed chicken, reduce until wine has evaporated, add the Marsala wine and reduce by half, then add the cold chicken broth/corn starch mixture from step 2, bring to a simmer.  

2 cups heavy cream
1 Tbsp Kosher salt
½ tsp black pepper, freshly ground

•  Add the heavy cream, kosher salt, black pepper, and the mushrooms, onions, and garlic from step 1. Bring to a simmer and allow the sauce to thicken.
• Add the Rigatoni Pasta, and continue cooking for 2 minutes while simmering allowing the starch from the pasta to thicken the sauce and the corn starch to bloom and tighten the sauce.
• Finish the pasta and sauce with fresh basil and grated parmesan cheese.

2 Tablespoons chopped fresh basil
1 cup grated parmesan cheese
1/2 cup grated asiago cheese

• Finish the pasta and sauce with fresh basil and grated cheese.

 Serve in a larger serving dish or in the Dutch oven casserole dish.

Four Cheese Scalloped Skillet Potatoes

4 tablespoons butter, cut into pieces
1/2 clove garlic
1/3 cup shredded mozzarella cheese
1/3 cup shredded asiago cheese
1/3 cup shredded Raclette or Gruyere cheese
1/4 cup grated Parmesan cheese
2 pounds russet potatoes, peeled and sliced 1/8 inch thick
Kosher salt and freshly ground pepper
2 cups heavy cream
1/4 teaspoon freshly grated nutmeg (optionsl)

1/3 cup shredded Mozzarella Cheese plus 1/4 cup shredded Asiago cheese, combined to use as a topping.

Position a rack in the upper third of the oven and preheat to 350 degrees F.  Combine the Mozzarella, Asiago and Raclette cheese in a bowl. Meanwhile, melt 2 tablespoons butter in an oven proof skillet over medium-high heat.  Add 1/3 of the potatoes, spreading them out.  Sprinkle with 1/4 teaspoon salt, 1 tablespoon butter (cut into bits), half of the shredded cheese blend, and some ground pepper. 

Arrange the next 1/3 of the potatoes, for the next layer and top with remaining grated cheese blend.  Top with the final 1/3 of the potatoes, 1/4 teaspoon salt, and pour the cream over the potatoes.  Cover and simmer for about 10 minutes.  Dot with remaining tablespoon of butter cut into bits and add the cheese you combined for the topping.  Sprinkle with 1/4 cup Parmesan cheese.

Move skillet to the oven and bake for about  35 minutes or until potatoes are soft when tested with a knife.   Let rest 5 minutes before serving.