Mezze Maniche di rigate pasta with ground chicken, Portobello mushrooms and Parmesan cheese. Quick, simple, and delicious meal! A short ingredient list makes this my new favorite dinner.This Mezze maniche di rigate pasta recipe makes great use, as the name implies of mezze maniche di rigate. The origins of this pasta can be traced back to northern Italy. Locals in Emilia Romagna often refer to this pasta as “maniche di frate”, which translates to “friar’s sleeves”, perhaps a reference to this cylindrical pasta’s characteristic shape. The term “mezze maniche” also stems from the type of garments that northern Italians typically wear in the summer, which is milder than those experienced in southern regions, but is still relatively hot and humid. Northern Italians are adamant about the sort of food that mezze maniche di rigate is appropriate to serve with, and many won’t even cook pasta in this shape during the colder winter months. Fresh, light ingredients are the best way to approach any mezze maniche di rigate pasta recipe, although the shape of the pasta certainly doesn’t exclude heavier sauces.
Virtually every mezze maniche di rigate pasta recipe will demand that you cook the pasta until it is “al dente”. Non-Italian speakers may not be familiar with this term, as it’s not commonly used outside the Italian Diaspora. “Al dente” means “to the tooth”, and northern Italians in particular love their pasta slightly undercooked, with the slightest bit of resistance in the pasta when you bite down on it. Many American and British tourists have been caught by surprise while dining in a gorgeous Italian home, thinking that their pasta is improperly cooked, but in reality pasta is meant to retain its structural integrity. The gooey, soft pasta often served in British pubs is a far cry from the fresh, resistant real thing, and it’s actually considered an insult in Italy to serve your guests overcooked pasta. Funnily enough, some men, particularly in the Italian diaspora, make a big show of how al dente they like their pasta, not unlike men who boast about their drinking prowess or taste for spicy foods in other parts of the world. A common joke about these sorts of men is that they, rather than cooking to a mezze maniche di rigate pasta recipe, they just wave their pasta over the pot of boiling water and go to town on their crunchy meal. This, of course, is patently ridiculous, but if you’re serving store-bought pasta, it’s a great idea to try cooking it for one or two minutes less than the recommended cooking time so the pasta retains its shape and sticks better to your sauce.
The exterior scoring of mezze maniche di rigate helps it to retain a lot of the flavor of the sauce with which you serve it, making it perfect for velvety, creamy sauces like boscaiola or carbonara. Amatriciana sauce, from Amatrice, which is a sauce of cured pork cheek, pecorino cheese and tomato, is a particularly popular component of many a mezze maniche di rigate recipe, as the pasta envelops and delivers all the rich, complex flavors of this robust, red sauce. For a truly authentic Italian experience, make sure to have some crusty white bread on the side to mop up any leftover sauce, and top it all off with a generous glass of Italian red wine.
MEZZE MANICHE DI RIGATE PASTA RECIPE WITH GROUND CHICKEN AND MUSHROOMSPrint