Cooper's Hawk Gluten Free Country Rigatoni

In honor of National Pasta Month, Cooper's Hawk wants to share a delicious gluten free country rigatoni recipe to launch a...
Cooper's Hawk Gluten Free Country Rigatoni
Cooper's Hawk Gluten Free Country Rigatoni

In honor of National Pasta Month, Cooper's Hawk wants to share a delicious gluten free country rigatoni recipe to launch a new expanded gluten free menu.

Ingredients

Gluten Free Version with Penne

  • 2  Tablespoons  Olive Oil
  • 1  Pinch of  Crushed Red Pepper Flakes
  • 1/2  Cup  Button Mushrooms, Cut in Half
  • 1  Pinch of  Kosher Salt
  • 3  Dashes of Cracked Black Pepper
  • 2  Ounces  Italian Sausage, Cooked and Crumbled
  • 1.5  Ounces  Caramelized Onions, Rough Chopped
  • 2  Tablespoons  Cooper's Hawk Chardonnay
  • 3  Ounces  Garlic Cream Sauce
  • 3  Ounces  San Marzano Tomato Sauce
  • 4  Ounces  Chicken, Roasted and Pulled
  • 8  Ounces  Barilla Gluten Free Rigatoni Pasta, Cooked Al Dente
  • 2  Tablespoons  Garlic Butter
  • 1/2  Teaspoon  Basil, Chopped
  • 1/2  Teaspoon  Parsley, Chopped
  • 10  Oven Roasted Grape Tomato Halves
  • 2  Teaspoons  Ground Parmesan Cheese

Garlic Cream Sauce: Yield 4 Cups

  • 2  Tablespoons  Olive Oil
  • 3/4  Cups  Onion, Spanish, Diced, half inch
  • 1/4  Cup  Garlic, Chopped
  • 3/4  Cups  Cooper's Hawk Chardonnay
  • 1 1/2  Cup  Seasoned Chicken Stock
  • 32  Ounces  Heavy Cream
  • 1/4  Teaspoon  White Pepper

San Marzano Tomato Sauce: Yield 6 Cups

  • 1/4  Cup  Extra Virgin Olive Oil
  • 3  Tablespoons  Garlic, Chopped
  • 1 1/4  Cup  Onion, Spanish, Diced, quarter inch
  • 1  Tablespoon  Dried Oregano
  • 1  Cup  White Wine
  • Canned San Marzano Tomatoes, Crushed By Hand (quart size)
  • 3  Tablespoons  Sugar
  • 2  Teaspoons  Kosher Salt
  • 1/4  Teaspoon  Black Pepper, Fresh Ground

Directions

Gluten Free Version with Penne

1. Begin by placing a saute pan on medium heat, add oil.
2. Slowly add mushrooms and sear well. Season with salt and pepper.
3. Add chili flakes, Italian sausage and caramelized onions. Toss well and when hot, deglaze with white wine.
4. When almost dry, add garlic cream sauce and San Marzano sauce. Place back on the heat and bring to a simmer, add chicken and pasta; stir to incorporate.
5. Reduce sauce by about one third and continue to toss
6. Add garlic butter in small pieces to incorporate.
7. Add herbs and toss well.
8. Mound high in the center of a pasta bowl. Finish by garnishing with oven roasted grape tomato halves and grated Parmesan across the top of the pasta.

Garlic Cream Sauce: Yield 4 Cups

Place a sauce pot on medium-high heat. Add oil when hot, and add onions. Saute until translucent.
2. Add chopped garlic and continue to saute about 4-5 minutes until garlic is cooked through.
3. Add white wine and reduce until almost dry and syrupy.
4. Add chicken stock and reduce by half.
5. Add cream, white pepper, and bring to a simmer. Simmer for 5 minutes, skimming off any excess oil.
6. Blend well with stick blender until smooth, and bring back to simmer. Cook for an additional 5 minutes on low heat.
7. Strain through medium mesh strainer making sure to push all liquid through strainer. Cool and reserve for later. Keep in refrigerator for 1 week.

San Marzano Tomato Sauce: Yield 6 Cups

Place a sauce pot on medium-high heat. When hot, add the EVOO.
2. Add the garlic and onions and saute. Lower the heat slightly and continue to cook for 5-7 minutes until soft and translucent. Do not brown.
3. Add oregano and stir well to incorporate.
4. Add white wine and reduce by half.
5. Add tomatoes (crushed by hand) and sugar.
6. Bring to simmer and cook for 15-20 minutes.
7. Sauce should be slightly thick.
8. Season with salt and pepper, and stir well to incorporate. Cool and reserve for later. Keep in refrigerator for 1 week or freeze.

Gluten Free Shopping Tip

Ingredients like olive oil, shallots, mustard, cream, stock, and butter will help bring French flavors to your cooking.

Gluten Free Cooking Tip

French cuisine is renowned for slow-cooked sauces, however a quick pan sauce will do just as well; after sautéing a piece of meat or fish, remove it from the pan, deglaze with brandy or wine, finish with a touch of butter or cream and voilà!

Around the Web