Homemade Pasta: Spicy Adobo Tomato Rigatoni

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Homemade Spicy Adobo Tomato Rigatoni with Ham and Bean Sauce.

We scored a second-hand pasta extruder for $4.00. It’s a Mercato Regina Atlas, made in Italy. After giving it a thorough cleaning (not that it was mighty dirty: it seemed to have been abandoned after just one use), I put it to work tonight to make some spicy adobo tomato rigatoni, inspired by the pasta variations over at Ideas in Food.

Spicy Adobo Tomato Rigatoni

25g diced onions
25g chile in adobo
100g canned diced tomatoes
10g cranberry juice (for color, red wine should work, too)
25g water

Caramelize the onions in some olive oil, add the chili in adobo and the tomatoes. Cook for a little while, then add the cranberry juice. Pour the mixture in a blender and add the water. Blend well until very liquid, then strain.

50g semolina flour
150g bread flour
2g salt
1g baking soda

Mix the dry ingredients in the bowl of a food processor and add 90g of the tomato/adobo mixture and 10g water. Process until the ingredients are mixed well together and start to stick together in little beads. Transfer into the bowl of a stand mixer. I used the paddle attachment to bring the little beads together into a little lump of dough. Alternating between the stand mixer using the spiral dough hook and kneading by hand, I created a very firm ball of pasta dough (took about 10-15 minutes). I wrapped the dough in plastic and let it rest for about 20 minutes. Then I used the Rigatoni die for the pasta extruder to make the pasta.

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Ham and Green Bean Sauce

olive oil
small onion
garlic
chili flakes
ham
chicken/vegetable broth
frozen green beans
whipping cream
mexican cheese blend
cocktail tomatoes
fresh basil

I infused the olive oil with garlic and chili flakes, while caramelizing diced onion. Then, I turned the heat up and added the ham. After everything was nicely sautéed, I added the broth and let it simmer for a little while. I added the frozen beans and waited until they were thawed before I added some whipping cream and the mexican cheese. When the sauce had come together, I added the cooked pasta (which only took 2 minutes to cook) and tossed everything to coat the pasta with the sauce. At last, I added some cocktail tomatoes. I garnished the plates with some fresh basil.

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