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Help- what can I put in this pasta dish to make it come together better?

shpitzlefan Mar 25, 2008 05:07 PM

I followed a recipe for 'country rigatoni' that called for browning hot sausage (I added onion) and adding to it a box of rigatoni cooked with broccoli, and a couple of cans of cannellini beans. It tastes good, but I really think it needs a sauce of some sort. Problem is, I can't use dairy as I keep kosher. Any suggestions?

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  1. t
    tastelikechicken RE: shpitzlefan Mar 25, 2008 05:13 PM

    How about deglazing the pan after the suasage & onions with white wine. Use a woodspoon to scrape all the brown stuff off the pan bottom. Also some chicken stock would work added near the end

    1. Ruth Lafler RE: shpitzlefan Mar 25, 2008 05:16 PM

      In addition to the wine and broth mentioned above, you could mash up some of the beans to bind the ingredients and liquids together.

      1. purple goddess RE: shpitzlefan Mar 25, 2008 05:41 PM

        I have no idea whether adding an anchovy is kosher or not, but in addition to the above suggestions, I'd whack in a fillet or two.

        1. 1newyorkguy RE: shpitzlefan Mar 25, 2008 08:30 PM

          also consider using a tiny bit of the pasta's cooking water to add body

          1. Emme RE: shpitzlefan Mar 25, 2008 11:51 PM

            You could also deglaze the pan w/ a little lemon juice, as I think that flavor would complement nicely, and add as suggested a little pasta water or mashed beans or stock to make it come together with some herbs at the end .

            1. k
              katecm RE: shpitzlefan Mar 26, 2008 06:40 AM

              So far, I agree with all of the recommendations. I'd also throw in that I didn't see any spices in your description. I think a bay leaf, simmering in the broth and wine recommended below, would add some nice depth, since bay leaves and beans love each other.

              1. t
                TomDel RE: shpitzlefan Mar 26, 2008 07:23 AM

                Deglazing the pan with white wine and then adding a little chicken stock and/or lemon juice sounds good. If you wanted it a little thicker you could use an immersion blender to puree some of the beans as another poster suggested or you could make a slurry of either flour or cornstarch and water and add it near the end. A lot of sauces are finished with a couple of pads of butter. I suppose you could use margarine as a non-dairy substitute.

                1. b
                  bear RE: shpitzlefan Mar 26, 2008 07:28 AM

                  Along with the wine and broth already suggested, how about adding fresh thyme and minced garlic to the sausage and beans, and then right before you toss everything with the rigatoni, adding some halved cherry tomatoes to just heat through, and then finishing with a splash of balsamic and some kosher margarine to give the sauce some body and richness. Browned mushrooms might be nice, too.

                  1 Reply
                  1. re: bear
                    Val RE: bear Mar 26, 2008 10:01 AM

                    Heh...I totally agree with the white wine deglaze and I also envisioned something red, like tomato, added.

                  2. g
                    grant.cook RE: shpitzlefan Mar 26, 2008 11:49 AM

                    Broccoli sauces really goes well with anchovies..and some crushed red pepper flakes. Anchovies can be kosher, just have to make sure they are certified as such..
                    save some of the pasta water to add if the sauce is sparse.

                    If not anchovies, how about sun dried tomatoes?

                    1. a
                      Analisas mom RE: shpitzlefan Mar 26, 2008 02:10 PM

                      What about a couple of cans of diced tomato's?

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