Rigatoni Concettina

October  3, 2019
0 Ratings
  • Prep time 30 hours
  • Cook time 30 hours
  • Serves 4
Author Notes

My mother came across this pasta dish many years ago in Praiano, Italy. She was staying with close friends and one of their relatives made this dish. The woman's name was Concettina. My mother, being the amazing cook that she was, just HAD to get the recipe. She came home and made it for us and we all fell in love with the dish. It is called Rigatoni Concettina to this day. It's a rich dish, and so delicious. It's also very forgiving, feel free to add more zucchini, less onion, etc. —Little Piggy

What You'll Need
  • 2 large zucchini
  • 1 medium yellow onion
  • 6 ounces Ham (cold cut style)
  • 1/4 cup extra virgin olive oil
  • 1/2 cup Grated Parmigiano
  • 2 yolks
  • 1 whole egg
  • 1 handful fresh torn basil leaves
  • 1 splash white wine
  • 1 pound Rigatoni
  1. Chop zucchini, onion, and ham into similar size pieces, about 1/4 inch rough chop. Add to pan with olive oil and sauté until tender and lightly browned (about 15 - 20 min). Add splash of white wine and continue to sauté. Season with salt and pepper.
  2. Boil pasta water and add enough salt so it tastes like ocean water. Whisk eggs in a bowl large enough to hold the pasta, add the parmigiano cheese and mix well. When pasta is al dente, drain and add to the egg mixture, you must mix quickly and vigorously so the eggs do not cook or scramble. It should be a thin, creamy coating on the pasta. Add the zucchini mixture and toss in the basil and some extra parmigiano. Delicious!

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