Rigatoni Recipe

29-Nov-2012 100
1/2 lb. stew meat, diced
3 tsp. salt, divided
1 small onion, diced
1/4 cup vegetable oil
1 clove garlic, diced
11/2 T. paprika
1 tsp. black pepper
1/2 tsp. cayenne pepper
1 6 oz. can tomato paste

31/2 cups rigatoni

1 T. vegetable oil
Wash and place the diced meat into a 6 qt. Dutch oven. Cover with 2 cups
water and cook over medium heat. When the water gets cloudy and foam
comes to the surface, drain and rinse the meat and the pot. Place back in
the pot, and add 2 cups fresh water and 1 teaspoon salt. Cook, covered,
over medium heat, until the water has completely evaporated. Add the
onion, 1/4 cup oil, garlic, 1 teaspoon salt, paprika, black pepper, cayenne,
tomato paste, and 1/2 cup of water. Mix well and set aside.
Boil water in separate pot, add the
macaroni, 1 tablespoon oil, and 1
teaspoon salt. Bring to a boil

and cook until the rigatoni

is tender. Drain rigatoni

and rinse with cold water.
Add to the meat and
sauce and stir. Simmer,
covered, for 20 minutes.
Serve with a green salad.

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