Rigatoncini With Manila Clams and Chorizo Sauce

Name: Rigatoncini With Manila Clams and Chorizo Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 2 tbsp olive oil; 1 large onion, chopped; 0.625 cup finely chopped celery; 6 garlic cloves, peeled and crushed; 8 sprig flat-leaf parsley; 4 cup dry white wine; 1 teaspoon whole black peppercorns; 10 dozen Manila or 6 dozen littleneck clams, well scrubbed; 4 tbsp olive oil; 13.333333 ounces Isernio Chorizo Sausage, casings removed, sliced into ¼ inch rounds; 1 large onion, chopped; 2 mediums carrots, peeled and cut into ¼ inch dice; 2 mediums celery ribs, cut into ¼ inch dice; 6 Garlic, minced; 2 oz – 28 cans Muir Glen Fire-Roasted whole tomatoes, pureed in blender with juices; 1 oz – 28 can plain tomato sauce; 6 oz smoked ham, trimmed of fat, cut into ¼ inch dice; 2 sprig thyme; 2 dried bay leaves; 1 teaspoon Red Pepper Flakes; 1 cup off-dry white wine (riesling would be perfect); 0.25 cup sherry wine vinegar; 0.25 cup unsulphured molasses; 1 tbsp Worcestershire sauce; 1 teaspoon sugar; 0 Coarse (kosher) salt and freshly ground pepper to taste; 500 grams Rigatoncini, rusticella d’abruzzo pasta (imported by Ritrovo, and; 6 tbsp chopped fresh flat-leaf parsley; 4 tbsp chopped fresh basil

This recipe was apart of Isernio's 12 Days of Sausage. The recipe was adapted from Alfred Portales’ “Gotham Bar and Grill Cookbook,” and cooked by Susan Neel, co-owner of McCrea Cellars. This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/

Pantoh_Together

Prep15 min

Cook30 min

Total45 min

Servings8

Difficultyeasy

ItalianAmericanPastaDinner / SupperLunch

Ingredients

2 tbspolive oil
1 largeonion, chopped
0.63 cupfinely chopped celery
6garlic cloves, peeled and crushed
8 sprigflat-leaf parsley
4 cupdry white wine
1 teaspoonwhole black peppercorns
10dozen Manila or 6 dozen littleneck clams, well scrubbed
4 tbspolive oil
13⅓ ouncesIsernio Chorizo Sausage, casings removed, sliced into ¼ inch rounds
1 largeonion, chopped
2mediums carrots, peeled and cut into ¼ inch dice
2mediums celery ribs, cut into ¼ inch dice
6Garlic, minced
2 oz– 28 cans Muir Glen Fire-Roasted whole tomatoes, pureed in blender with juices
1 oz– 28 can plain tomato sauce
6 ozsmoked ham, trimmed of fat, cut into ¼ inch dice
2 sprigthyme
2dried bay leaves
1 teaspoonRed Pepper Flakes
1 cupoff-dry white wine (riesling would be perfect)
0.25 cupsherry wine vinegar
0.25 cupunsulphured molasses
1 tbspWorcestershire sauce
1 teaspoonsugar
0Coarse (kosher) salt and freshly ground pepper to taste
500 gramsRigatoncini, rusticella d’abruzzo pasta (imported by Ritrovo, and
6 tbspchopped fresh flat-leaf parsley
4 tbspchopped fresh basil

Instructions

1
For the clams:
2
In a large pot, heat the oil over medium heat. Add the onion, celery, garlic and parsley. Cook, stirring often, until the onion is softened, about 3 minutes. Add the wine and peppercorns. Bring to a boil over high heat and cook until the wine is reduced by approximately one third, about 10 minutes. Add the clams and cover. Cook until the clams open, 3 to 5 minutes.
3
Using a slotted spoon, transfer clams to a bowl. When cool enough to handle, remove the meat, discard the shells, and set the meat aside. Let the clam broth stand for 10 minutes, then decant it through a wire strainer into another bowl, leaving any sand behind. Set the clam broth aside.
4
For the sauce:
5
In a large saucepan, heat the oil over medium heat. Add the chorizo and cook, stirring often, until the sausage is lightly browned, about 5 minutes. Add the onion, carrot and celery and reduce the heat to medium-low. Cook, stirring often, until the vegetables are softened but not browned, 3 to 5 minutes. Add the garlic and stir for 1 minute. Add the reserved clam broth, the tomato puree, tomato sauce, the ham, thyme, bay leaf and crushed red pepper, white wine, serry vinegar, molasses, Worcestershire sauce and sugar; bring to a simmer. Reduce the heat to low and simmer until reduced
6
Reheat the sauce, if necessary. Warm large serving plates.
7
In a large pot of well-salted boiling water, cook the pasta until al dente, about 12 minutes. Drain well. Stir reserved clams into the chorizo sauce. Add the drained pasta to the warmed sauce and stir to combine. Serve immediately and garnish with mixed parsley and basil.