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This is Rich Buccola here in NYC and today on behalf of Expert Village I'm going to show
you how to make an inexpensive meal that my uncle use to call rigatoni aliyou. So I'm
just going to talk a little bit about the rigatoni I'm actually using Zitty I was suppose
to get rigatoni but it's okay, you know what that's what makes this thing work. You can
use spaghetti you can use anything Al Dente when people say Al Dente it means a little
bit stiffer it isn't so loose the rigatoni you want to be able to taste it. When I cook
this a lot of the flavor of the garlic and oil and the sausage will actually get absorb
into our rigatoni or Zitty. What you want to do is follow the guidelines of the package
you want to maybe take it out a minute before and test it. It should be a little denser
a little tighter a little not crunchy but you want it to be definitely a little it wouldn't
be so like a limp sort of be. That's Al Dente so you might want to go a minute under the
instructions are maybe two minutes under your going to have to test that out and cook an
Al Dente. Cause it will cook more as we add the rest of the ingredients to this rigatoni
which is now Zitty.