Voluptous veal with rigatoni

4 Servings

Ingredients

Quantity Ingredient
6 tablespoons Unsalted butter
1 medium Onion; chopped
¼ cup Minced shallots
½ cup Dry white wine
2 cups Whipping cream
1 tablespoon Freshly cracked black pepper
2 tablespoons Chopped fresh basil -or-
1 tablespoon Dried leaf basil
1¼ pounds Veal for scaloppine; cut in 4 slices; pounded thin
8 ounces Dried rigatoni
2 tablespoons Olive oil
½ pounds Lean; heavily smoked country bacon; cut in 1/2\" pieces, crisply cooked & drained
¼ cup Dijon-style mustard
Liquid hot-pepper sauce
2 tablespoons Finely chopped parsley
4 servings.

Directions

Melt 2 Tbs butter in heavy skillet. Add onion & shallots & cook until lightly browned. Stir in wine; simmer until mixture reduced by ⅓. Add cream, bring to a simmer & cook until slightly thickened. Set aside. Pound pepper & basil into veal slices. In another skillet, melt remaining ¼ 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 From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .

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