Rigatoni with the Monkfish

Rigatoni con la Rana Pescatrice

Rigatoni with monkfish, tomato and white wine: a first course tasty, fragrant and enveloping.

4 servings

Easy

THE rigatoni with the monkfish I am a first course With a bold yet balanced character, it's designed to bring the firm texture of pasta to the table along with the delicacy of fish flesh. Ripe tomatoes provide a soft, slightly acidic base, while sautéed onion and white wine create a clean, aromatic base. monkfish, cut into small pieces, integrates into the seasoning without losing its consistency; parsley and black pepper add freshness and a final spicy note. The choice of rigatoni It helps the sauce absorb generously, making it thick enough to coat the pasta but not dry. This recipe is ideal for a lunch or dinner where you want a complete, fragrant, and straightforward dish. This recipe is considered a traditional dish.

Instructions

Voice reading

8 steps · natural Italian voice

Prepare the monkfish

Wash the monkfish and cut it into small, even pieces. Dry it thoroughly before adding it to the sauce, so that any residual water doesn't hinder the browning. Keep the pieces ready for cooking and make sure there aren't any large pieces left, which would require a longer cooking time.

Gently sauté the onion

Thinly slice the onion and let it wilt in skillet with the olive oil. Keep the heat moderate and stir until soft and translucent, without letting it darken: the aroma should be sweet and the color slightly golden.

Brown the fish

Join the pieces of monkfish Add the onion and cook for a few minutes, turning gently. Continue cooking until the surface appears slightly sealed and the seasoning releases a clean, marine aroma. Avoid over-browning, which could dry out the flesh.

Deglaze with wine

Pour the white wine into the skillet and let it evaporate over high heat. Wait until the alcoholic odor fades and the bottom becomes drier, without interrupting the cooking of the fish. The wine should leave its aroma, not a pungent component.

Cook the sauce

Add the chopped ripe tomatoes, season with salt to taste and add a few peppercorns. Reduce the heat and cook slowly, stirring occasionally, until the tomato sauce reduces and the sauce becomes thicker and smoother, maintaining the monkfish soft.

Boiled i rigatoni

Bring to a boil plenty of salted water and boiled rigatoni. School them al dente, when they still maintain a firm consistency in the centre: they will finish cooking in the skillet together with the sauce and they will absorb the seasoning better.

Skip the pasta

Transfer the rigatoni drained in the skillet with the sauce and sauté them to mix the pasta, tomato and monkfishStir gently until the sauce evenly coats the surface of the pasta and the consistency is creamy, without excess liquid.

Complete and serve

Sprinkle the rigatoni Add the chopped parsley and freshly ground black pepper. Stir briefly to distribute the aromas, then serve immediately: the dish should be piping hot, with the sauce still glossy and clinging to the pasta.

Chef's Tips

The editorial staff recommends cooking the sauce slowly after having added the wine, so that the monkfish remains tender and the tomato reaches a sufficiently enveloping consistency for vigorously stir the rigatoni.