Meanwhile, heat oil in a large skillet over medium-high heat.Drain well in a colander and set aside.Cook rigatoni in a large stock pot filled with salted water, according to package directions.In this case, I would recommend a bold and oaky Chardonnay for the perfect meal. During the warmer months, you could also pair it with a crisp, bold white if you want something chilled to cool off with. When you serve this dish, if you’re in the mood for a glass of vino, pair it with a bold red, like a Cabernet Sauvignon or a Merlot.
RIGATONI PASTA FULL
It has one of those cream sauces that’s full of flavor without being too heavy, making this a meal that you can enjoy year-round without feeling too weighed down by it afterwards. The balance of the rich and creamy flavors in the sauce, along with hearty chicken and mushrooms, is a truly memorable one. In fact, I dare say it’s better than the one you can get in the famous restaurant (hopefully they won’t read that…). I know knock-off recipes are not always the best, but this one is oh-so-tasty. Now you can get all that Italian deliciousness in your own home. Maggiano’s has this rigatoni recipe on their menu, and this copycat version is pretty spot-on. It was a meal that I would dream of when I was drinking smoothie after smoothie, and it helped to keep me from losing the will to maintain my liquid diet. It was one of those meals that I loved because everything I remembered from past visits tasted better than it ever had before. We gathered my friends and family, then feasted on as many carbs as we could stuff into our bellies. So, before I went off to eat basically nothing for 6 weeks, my mom arranged an epic meal at Maggiano’s. At least I got a great smile out of it though, right? Yes, I lost some weight, but in the end, that torture of not eating was not worth the weight loss. I still shudder at remembering those weeks… I don’t think I’ve ever been more sick of smoothies in my entire life. The recovery time was supposed to be pretty brutal, including about 6 weeks of a liquid-based diet. So, the summer after I graduated high school, my mom and I decided that it would be best to get the surgery taken care of before I went off to college. While the doctors tried basically everything (I was in braces for over a decade) to fix the issue, it seemed there was nothing they could do externally to change it. Well, unfortunately, I grew up with an underbite. I think the best meal I ever had there was when I was about eighteen years old. I am pretty sure that she still is sick of all the noodles I made her eat when I was younger.ĭespite all this home-cooked goodness, one of my favorite places to get Italian food was at Maggiano’s. I would constantly demand that my mom would serve me pasta and meatballs. It’s always been my favorite type of food, even when I was a little girl. Italy holds a special place in my heart, and therefore, so does any kind of Italian food.
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