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Rigatoni Boscaiola




Source of Recipe


Chef Antonio Campenellio, Atlantic City


List of Ingredients




Rigatoni pasta (cooked)
1 cup grilled smoked Veal, sliced thinly
2 tbsp. olive oil
2 tbsp. butter
1 cup chopped tomatoes
1/2 cup washed arugula
1 cup mushrooms, sliced or chopped
1/2 cup chicken stock
1 clove garlic, chopped
12 cup grated Parmesan
Salt & pepper

Recipe



Add 2 tbsp. of olive oil to a hot pan and saute chopped garlic.
Add in mushrooms, arugula with 1/2 cup stock, continue to cook.
Add in the chopped tomatoes, grilled smoked veal with 1-2 tbsp. of butter.
Cook for 1 minute, add in the cooked pasta and heat for 1 minute.
Finally add in about 2-3 tbsp. of grated Parmesan and serve immediately.