• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Voluptous Veal with Rigatoni

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 6 tb Unsalted butter
  • 1 md Onion; chopped
  • 1/4 c Minced shallots
  • 1/2 c Dry white wine
  • 2 c Whipping cream
  • 1 tb Freshly cracked black pepper
  • 2 tb Chopped fresh basil -or-
  • 1 tb Dried leaf basil
  • 1 1/4 lb Veal for scaloppine; cut in
  • -4 slices; pounded thin
  • 8 oz Dried rigatoni
  • 2 tb Olive oil
  • 1/2 lb Lean; heavily smoked country
  • -bacon; cut in 1/2" pieces,
  • -crisply cooked & drained
  • 1/4 c Dijon-style mustard
  • Liquid hot-pepper sauce
  • 2 tb Finely chopped parsley


Melt 2 Tbs butter in heavy skillet. Add onion & shallots & cook until
lightly browned. Stir in wine; simmer until mixture reduced by 1/3. Add
cream, bring to a simmer & cook until slightly thickened. Set aside. Pound
pepper & basil into veal slices. In another skillet, melt remaining 1/4 cup
butter; add veal & cook until lightly browned on both sides, turning once.
Lift out, reserve pan juices; keep warm on platter in 250-degree oven. Cook
pasta according to package directions just until tender to bite. Drain,
return to cooking pan. Add bacon & cover pan. Reheat cream sauce, add
mustard, reserved pan juices from veal & hotpepper sauce, if desired. Taste
& adjust seasonings. Add sauce to pasta & toss until well coated. Remove
platter from oven; transfer veal to another dish temporarily. Place pasta
mixture in center of platter, then encircle with veal. Sprinkle pasta over
center of pasta. Serve with additional hot-pepper sauce, if desired. Makes
4 servings.

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