Rigatoni Alla Buttera: A Taste of Rustic Italian Comfort

There’s a special kind of magic in dishes that are deceptively simple, yet deliver an explosion of flavor that lingers long after the last bite. Rigatoni Alla Buttera is precisely that dish for me. I first encountered it years ago at a charming Italian restaurant on West 18th Street in New York City, a place called “Le Madri.” The memory is vivid: the low hum of happy diners, the clinking of glasses, and then, this bowl of pasta, a vibrant tapestry of savory sausage, rich tomatoes, and creamy sauce, studded with emerald peas. It was the epitome of comfort food, executed with an elegance that made me realize how profound even the most straightforward ingredients could be when treated with respect and skill. It’s a dish that whispers of Italian trattorias and family gatherings, a true testament to the beauty of less being more.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 8
• Yield: 1 large pasta dish
• Dietary Type: Contains Dairy, Contains Pork

Ingredients

This is a recipe where the quality of your ingredients truly shines. Seek out good Italian sausages, as they form the flavor backbone of the dish.

• 1 lb sweet Italian sausage
• 1 lb hot Italian sausage
• 1 (28 ounce) can crushed tomatoes
• 3⁄4 cup heavy cream
• 1 lb dried rigatoni pasta
• 1 cup frozen green peas, thawed
• 1⁄4 lb grated Parmesan cheese (about 1 cup), plus more for serving

Equipment Needed

• Large skillet or Dutch oven
• Large pot for boiling pasta
• Colander

Instructions

Bringing Rigatoni Alla Buttera to life is a straightforward affair, a culinary dance that builds layers of flavor with each step.

1. Begin by preparing the sausages. Peel the casings off both the sweet Italian sausage and the hot Italian sausage. Once the casings are removed, break the meat into small chunks directly into your large skillet or Dutch oven.
2. Place the skillet over medium-low heat. Cook the sausage, stirring occasionally and using your spoon to further crumble the meat into small pieces, until it is thoroughly cooked through. This process should take approximately 15-20 minutes, allowing the fat to render.
3. Once the sausage is cooked, it’s time to manage the rendered fat. Carefully drain off the excess fat from the skillet, leaving behind just a tablespoon or two to help build the sauce.
4. Now, introduce the tomatoes. Add the 28-ounce can of crushed tomatoes to the skillet with the crumbled sausage. Mix well, ensuring the sausage is evenly distributed throughout the tomatoes.
5. Pour in the cream to enrich the sauce. Add the 3⁄4 cup of heavy cream and stir to combine.
6. Bring the sauce to a gentle simmer over medium heat. Cook until the sauce begins to thicken, stirring occasionally. This allows the flavors to meld and the sauce to reach a desirable consistency. This simmering phase should take about 10-15 minutes.
7. While the sauce is thickening, it’s time to cook the pasta. In a large pot, bring a generous amount of salted water to a rolling boil. Add the 1 pound of dried rigatoni pasta and cook until al dente. This means the pasta should be tender but still have a slight bite. Follow the package directions for precise timing, but aim for that perfect texture.
8. Once the rigatoni is cooked to your liking, drain it thoroughly using a colander.
9. Add the drained pasta directly to the skillet with the simmering sauce. Add the 1 cup of thawed frozen green peas and the 1⁄4 pound of grated Parmesan cheese to the skillet.
10. Mix everything together until the pasta is well coated in the rich, creamy sauce and the peas and cheese are evenly distributed. The residual heat will further meld the flavors and melt the cheese.
11. Serve immediately with additional grated Parmesan cheese sprinkled over the top.

Expert Tips & Tricks

• Sausage Choice: The combination of sweet and hot Italian sausage is key for a balanced flavor profile. If you prefer a milder dish, you can use all sweet sausage. For a spicier kick, opt for a hotter variety or even add a pinch of red pepper flakes to the sauce.
• Pasta Perfection: Cooking pasta “al dente” is crucial here. Overcooked pasta will become mushy in the sauce. It should retain a pleasant chewiness.
• Sauce Consistency: If your sauce seems too thick when adding the pasta, a splash of the reserved pasta cooking water can help loosen it to the perfect consistency. Conversely, if it’s too thin, let it simmer for a few extra minutes uncovered before adding the pasta.
• Thawing Peas: For the best results, thaw your peas by running them under cool water or letting them sit at room temperature for about 15 minutes. This ensures they heat through quickly in the pasta without becoming mushy.

Serving & Storage Suggestions

Rigatoni Alla Buttera is best served piping hot, straight from the skillet. Ladle generous portions into warm bowls and offer extra grated Parmesan cheese at the table for those who wish to add more. The vibrant green peas and the rich, ruby-red sauce create a visually appealing dish that’s as comforting as it is delicious.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, until heated through. You may need to add a splash of water or cream to loosen the sauce if it has thickened significantly during storage. It’s not recommended to freeze this dish, as the cream sauce can separate.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	676.1
Calories from Fat	318	47 %
Total Fat	35.3 g	54 %
Saturated Fat	15.6 g	77 %
Cholesterol	140.3 mg	46 %
Sodium	1478.5 mg	61 %
Total Carbohydrate	54.1 g	18 %
Dietary Fiber	4.1 g	16 %
Sugars	6.3 g	25 %
Protein	35.7 g	71 %

Note: Nutritional values are estimates and can vary based on specific ingredients used.

Variations & Substitutions

While the classic Rigatoni Alla Buttera is perfection in its simplicity, feel free to experiment:

• Vegetarian Option: Omit the sausage and sauté some finely diced mushrooms (cremini or shiitake work wonderfully) with garlic and onions until golden brown. Add these to the tomato sauce for an earthy depth of flavor.
• Lighter Version: While it changes the character of the dish, you could experiment with a lighter cream or even a good quality evaporated milk for a slightly less rich sauce.
• Added Vegetables: Consider adding some sautéed bell peppers, onions, or even a handful of baby spinach wilted into the sauce for extra nutrients and color.

FAQs

Q: What kind of rigatoni is best for this dish?
A: Standard dried rigatoni works perfectly. Its ridged surface and tube shape are excellent for catching and holding onto the rich sauce.

Q: Can I make this ahead of time?
A: It’s best enjoyed fresh, as the pasta can become soft if made too far in advance. However, you can prepare the sausage and tomato sauce mixture ahead of time and refrigerate it. Reheat the sauce, then cook the pasta and combine just before serving.

Q: What does “Alla Buttera” mean?
A: “Alla Buttera” roughly translates to “shepherdess style” in Italian. It often implies a rustic, hearty dish with ingredients commonly found in the countryside, such as pasta, sausage, and vegetables.

Q: How do I prevent the sauce from breaking?
A: Ensure your cream is at room temperature before adding it to the simmering sauce, and don’t let the sauce boil vigorously after the cream has been added. Gentle simmering is key.

Q: Is this dish spicy?
A: The heat level depends on the type of hot Italian sausage you use. If you prefer a milder dish, use only sweet Italian sausage. If you like it spicier, use more hot sausage or add a pinch of red pepper flakes.

Final Thoughts

Rigatoni Alla Buttera is more than just a pasta dish; it’s an invitation to slow down, savor, and embrace the simple joys of good food shared with good company. It’s a dish that doesn’t demand fuss or fancy techniques, but rather rewards you with pure, unadulterated comfort. Whether you’re a seasoned home cook or just embarking on your culinary journey, this recipe is a testament to the enduring appeal of Italian cuisine. Gather your ingredients, channel a little bit of that rustic Italian spirit, and let the deliciousness unfold. I encourage you to give it a try and discover the magic for yourself. Buon appetito!