This flavorful rigatoni calabrese pasta dish is made with rigatoni pasta, mushrooms, sausage, escarole, olives, and tomatoes. Simple and delicious!
My husband and I have been on many dates to Portobello Restaurant over the years. Overlooking a small lake at Downtown Disney in Lake Buena Vista, FL, Portobello Restaurant serves Italian cuisine in a relaxed, family-friendly setting, yet manages to maintain an air of easygoing elegance. Area Chef Steven Richard describes Portobello’s approach like this:
“Portobello’s menu is about finding the best ingredients and using them with great care to create simple but thoughtful dishes. We take pride in sourcing our produce from the local area and take no short cuts in our scratch kitchen. We make fresh pasta and handmade ravioli every day. We pickle vegetables from the farmers market and slow cook pork ragu and classic Bolognese for hours. You can smell it when you walk into the restaurant. We also make homemade sausage for our Rigatoni Calabrese which has been a favorite of our local guests for more than 20 years. Lovingly crafted food is at the foundation of all great hospitality and that’s what you will find at Portobello.”
I can tell you from experience that I’ve found the food at Portobello to be exactly as described. The calamari has been my favorite calamari anywhere for more than a decade, and the roasted garlic served with the bread is simple yet divine. I’m so happy to share with you today the recipe for one of their excellent pasta dishes, Rigatoni Calabrese. It’s my husband’s favorite entrée, and the one he orders pretty much every time we visit.
I hope you’ll enjoy this Rigatoni Calabrese as much as we do, and I hope you’ll get the chance to visit Portobello if you’re in the Orlando area.
Rigatoni Calabrese Recipe
Rigatoni Calabrese Recipe from Portobello Restaurant
- 1 pound rigatoni pasta
- 1 pound Italian sausage
- 2 tablespoons olive oil
- 1 cup sliced mushrooms
- 1 1/2 cups chicken stock
- 1/2 cup kalamata olives pits removed
- 2 cups escarole
- 1 cup chopped tomato
- 8 tablespoons unsalted butter
- salt to taste
- pepper to taste
- Cook pasta in at least 1 gallon of salted water until just under done.
- Prepare sauce while pasta cooks (about 10 minutes)
- In a very large skillet, sauté sausage with olive oil until brown.
- Add mushrooms and cook for 1 – 2 minutes.
- Add chicken stock and bring to a boil.
- Add tomato, escarole and olives and cook for 1 minute more.
- Add butter and season with salt and pepper.
- When pasta is slightly under done, add to sauce.
- Stir and cook briefly until pasta is done and the dish comes together.
- Serve in 4 pasta bowls or on a platter for family style.