Rigatoni with Spicy Tomato Sauce

Rigatoni with Spicy Tomato Sauce


2 cups cake flour
1/2 cup whole wheat flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano
4 large egg yolks
3 tablespoons extra-virgin olive oil
1/2 cup water
2 tablespoons extra-virgin olive oil
1 onions (small, chopped fine)
4 garlic cloves (minced)
14 ounces baby spinach leaves
1 3/4 cups ricotta cheese
1 large eggs (beaten)
1 1/2 cups chicken (shredded)
2/3 cup sun-dried tomatoes (chopped)
3 1/2 cups grated parmesan cheese (divided)
16 fresh pasta (by 4, rectangles)
3 tablespoons unsalted butter
1 garlic cloves (minced)
3 tablespoons all-purpose flour
4 cups whole milk
1/2 teaspoon salt
1/2 teaspoon ground pepper (fresh)
1/8 teaspoon crushed red pepper flakes


1Cook Pasta in salted water.
2Saute garlic with evoo and tomato paste.
3Add chili flakes, white wine and canned tomatoes.
4Add cooked pasta to the pan with 4 oz pasta water and cook for one minute.
5Finish with basil and parmigiano.
6Place eggs, water, flour and salt in mixer bowl. Attache bowl and flat beater. Turn to Speed 2 and mix 30 seconds.
7Exchange flat beater for dough hook. Turn to Speed 2 and knead 2 minutes.
8Remove dough from bowl and hand knead for 1 to 2 minutes. Let rest for 20 minutes.
9Divide dough into 4 pieces before processing with Pasta Attachment.
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