Hot Tomato's chef Richard Bovino cooks up one of the dishes served during Taste of Hartford: Rigatoni Amatriciana. For more information, go to: HotTomatos.net.
Ingredients:
2 oz. Guanciale
3 cloves Roasted garlic
2 tbsp EVOO
1 tbsp Chopped parsley
1 pinch Crushed red pepper
2 oz. Extra dry sherry
4 oz. Veal stock (demi glaze)
2 oz. Fire roasted tomatoes
1 tbsp Butter
6 oz. Fresh rigatoni
Directions:
Heat saute pan with the EVOO, add guanciale, render until brown and crisp. Add garlic, parsley, crushed red pepper. Deglaze with sherry. Add veal stock and fire roasted tomatoes. Finish with butter and toss with the rigatoni.
For more information, check out Hot Tomato's online.
