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Maggiano’s Rigatoni di Gregorio

Click here for an updated version of this recipe.

We attended a Derek Webb concert last night at Wheaton College with two other couples. They came over to our house for dinner and dessert before the concert. It was my chance to serve a pasta dish and use my pasta bowls that I love! I bought them at the Crate and Barrel outlet a few years ago and only get them out probably 4 times a year!The best recipe for these bowls is a dish I discovered at Maggiano’s and then found the recipe for it on the Internet. It’s called Rigatoni d’Gregorio, or “Rigatoni D” for short. It’s a type of Chicken Marsala to put it in simple terms. Probably my favorite dish at the restaurant. It’s perfect for the pasta bowls because it has a pretty runny white sauce.

For the sides I put together some grape tomatoes and mozzarella balls drizzled with Balsamic Vinegar and some store bought Italian bread. I love Meijer Italian bread from their bakery. I also served Spinach and Artichoke dip for an appetizer, which I’ll post the recipe for at a later date when I remember to get a picture (I’m nerdy like that).

The concert was fun and relaxing. Later, we came home with one of the couples, Jen and Scott, and watch a few recorded episodes of The Office until midnight. Then off we went to Game Stop to pick up Guitar Hero III at their midnight release. (Ben’s birthday present)

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Comments

  1. Anonymous says:

    This recipe is spot on like the original from Maggiano’s. The only difference is I think they slightly carmelize their onions but you cant even notice that differfence in the taste. I had trouble finding small button mushrooms and used medium size and cut them. Also there are jars of garlic puree or tubes but no where here as I really tried. You can watch you tube videos on how to make this which is simple using peeled garlic in a processor with extra virgin olive oil and process. Same with garlic butter, just look up the recipe and make it with real butter and garlic, simple. Make sure you dont overcook the pasta because otherwise it will fall apart. There are many other recipes on the net with this recipe but this is the one that is most detailed and correct. Thanks.

  2. where can i find the cribari marsala wine? I’ve looked everywhere for it

  3. I don’t necessarily use the Cribari Marsala wine. I’ve picked up (from our local grocery store) just a dry marsala wine.. mine is Opici.

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