Mike Friedman- Chef & Owner
Culinary Institute of America (NY), I’ve worked in restaurants for the last 14 years, starting at Mon Ami Gabi in Maryland. After graduating from CIA, I worked at The Modern in NYC, Zaytinya & Jaleo (DC), Proof (DC) and have staged at Tertulia (NY), Morimoto (NYC), Incanto (SF), Lucques (LA), McCrady’s (SC), Vetri (PA), Scarpetta & Faustina (NY).
Working With Milton’s Local
I love working with Milton’s Local because of the people that run the company. James’ commitment to high quality and sustainability make it an easy choice for me to bring their product into the kitchen.
Why This Dish?
The mezze rigatoni with fennel sausage is an ode to old school Italian joints that served pasta and red sauce. It’s a deceivingly simple dish with loads of flavor and texture. You have the chewiness of the housemade pasta, the fattiness of the italian fennel sausage, and the bracing acidity of the slow roasted tomato sauce complimented by the funkiness of pecorino romano. It’s a dish running on all cylinders.
Mezze Rigatoni with Fennel Sausage Ragu & Pecorino Romano
- In Arcobaleno extruder well, mix the flours until well incorporated.
- Slowly incorporated the water. The texture of the dough should be like wet sand when ready to extrude.
- Switch the machine to ‘extrude’ with the rigatoni dye. Cut to desired length.
- Refrigerate pasta, then freeze.
- Bring a pot of water to a boil. Season with salt until it tastes like the ocean.
- Heat a sauté pan with the olive oil and garlic. Once the garlic begins to brown, add the tomato sauce and sausage. Heat through for 3 minutes.
- Add the butter, Parmigiano, Pecorino and fennel pollen. Emulsify in the ingredients until well incorporated and smooth. Season with salt and pepper.
- Place the rigatoni in the boiling water. It will take 45 seconds to one minute to cook. Once al dente, add to the tomato/sausage mixture. Toss well to coat.
- Place the pasta evenly throughout 4-6 bowls. Top with grated Pecorino Romano and serve immediately.