Rigatoni with Asparagus

Serves: 4Hands-on: 20 minutesTotal: 35 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 1 lb. thin fresh asparagus, trimmed and cut into 2" pieces
  • 2 tsp. plus 1 Tbsp. salt, divided
  • ¼ cup virgin olive oil
  • 2 large cloves garlic, peeled and crushed
  • 1½ lbs. tomatoes, peeled, seeded, and chopped
  • 1 lb. rigatoni
  • 1 cup plus 2 Tbsp. freshly grated pecorino romano cheese, divided
  • 2 large eggs, lightly beaten

Directions

  • Bring 4 cups water to a boil in a large saucepan over high heat. Add 2 tsp. salt. Blanch the asparagus in boiling salted water for 5 minutes. Drain and reserve.
  • Heat the oil in a large saucepan over medium heat. Add garlic and cook until golden but not brown. Add the tomatoes, stir well, and bring to just below a simmer. Cook for 8 minutes. Remove from heat heat.
  • In a large pot, bring at least 4 quarts of water to a rolling boil. Add 1 tablespoon salt. Add the rigatoni, stir to separate, and cook until al dente. Drain. Immediately transfer the rigatoni to a warm deep bowl and add the asparagus. Toss gently. Add 1 cup cheese and combine well. Add the eggs and mix thoroughly.
  • When the pasta and asparagus are completely coated with eggs and cheese, add the tomato sauce and toss until thoroughly combined. Top with remaining cheese.

Recipe Information

Serves: 4

Ingredients

  • 1 lb. thin fresh asparagus, trimmed and cut into 2" pieces
  • 2 tsp. plus 1 Tbsp. salt, divided
  • ¼ cup virgin olive oil
  • 2 large cloves garlic, peeled and crushed
  • 1½ lbs. tomatoes, peeled, seeded, and chopped
  • 1 lb. rigatoni
  • 1 cup plus 2 Tbsp. freshly grated pecorino romano cheese, divided
  • 2 large eggs, lightly beaten

Directions

  • Bring 4 cups water to a boil in a large saucepan over high heat. Add 2 tsp. salt. Blanch the asparagus in boiling salted water for 5 minutes. Drain and reserve.
  • Heat the oil in a large saucepan over medium heat. Add garlic and cook until golden but not brown. Add the tomatoes, stir well, and bring to just below a simmer. Cook for 8 minutes. Remove from heat heat.
  • In a large pot, bring at least 4 quarts of water to a rolling boil. Add 1 tablespoon salt. Add the rigatoni, stir to separate, and cook until al dente. Drain. Immediately transfer the rigatoni to a warm deep bowl and add the asparagus. Toss gently. Add 1 cup cheese and combine well. Add the eggs and mix thoroughly.
  • When the pasta and asparagus are completely coated with eggs and cheese, add the tomato sauce and toss until thoroughly combined. Top with remaining cheese.

Nutrition Information

Nutrition Information
Amount per serving
Calories760
Total Fat28g
Saturated Fat9g
Cholesterol45mg
Sodium790mg
Total Carbohydrate94g
Dietary Fiber8g
Sugars7g
Protein32g