Schiaffona means 'slap' in Italian—this Roman pasta gets its name from how aggressively you toss the rigatoni.
Rigatoni a la Schiaffona
Dive into a bowl of Rigatoni a la Schiaffona, where al dente pasta meets a luscious blend of ripe tomatoes and creamy goodness! Topped with gooey, melted mozzarella, this dish is a comforting delight that’s sure to please any pasta lover. Get ready to savor every bite of this Italian classic!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- Crema di lecce (240 ml)
- Mozzarella (7.06 oz)
🫙Pantry Staples(3)
- Extra virgin olive oil (30 ml)
- Rigatoni (454 g)
- Salsa di tomate (240 ml)
🧂Spices & Seasonings(1)
- A pinch of salt
👨🍳 Instructions
- 1
In a pan, heat extra virgin olive oil and add a splash of water to sauté.
- 2
Meanwhile, cut the mozzarella into pieces and let it dry on paper.
- 3
Cook the rigatoni pasta until al dente.
- 4
Add tomato sauce and a pinch of salt, and let it cook for at least 15 minutes.
- 5
Once the sauce is ready, add the cream and cook for 2 minutes on high heat.
- 6
Combine the al dente rigatoni directly into the sauce.
- 7
Add the mozzarella and pecorino romano, cover for 2 minutes, then mix well.
💡 Pro Tips
- ✓Pat mozzarella pieces completely dry and let them sit on paper towels for 15-20 minutes before adding to prevent the cheese from releasing excess moisture and breaking your cream sauce emulsion.ingredient15-20 minutes drying time
- ✓Reserve 1 cup of starchy pasta water before draining because rigatoni's ridged surface and hollow center release more starch, creating better sauce adhesion when mixed at a 4:1 pasta-to-water ratio.technique4:1 ratio
- ✓Cook your tomato sauce at medium-low heat (around 200-220°F) for the full 15 minutes to concentrate flavors through water evaporation and break down acidic compounds that can curdle cream.timing200-220°F for 15 minutes
- ✓Add cream off heat or at very low temperature (under 180°F) and stir constantly for exactly 2 minutes to prevent curdling, as dairy proteins coagulate rapidly above 185°F.techniqueUnder 180°F for 2 minutes
- ✓Cover the pan during the 2-minute cheese melting phase to create steam that reaches 212°F, ensuring even mozzarella melting while preventing the bottom from scorching.timing212°F steam temperature
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Schiaffona means 'slap' in Italian—this Roman pasta gets its name from how aggressively you toss the rigatoni.
Rigatoni a la Schiaffona
Dive into a bowl of Rigatoni a la Schiaffona, where al dente pasta meets a luscious blend of ripe tomatoes and creamy goodness! Topped with gooey, melted mozzarella, this dish is a comforting delight that’s sure to please any pasta lover. Get ready to savor every bite of this Italian classic!
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- Crema di lecce (240 ml)
- Mozzarella (7.06 oz)
🫙Pantry Staples(3)
- Extra virgin olive oil (30 ml)
- Rigatoni (454 g)
- Salsa di tomate (240 ml)
🧂Spices & Seasonings(1)
- A pinch of salt
👨🍳 Instructions
- 1
In a pan, heat extra virgin olive oil and add a splash of water to sauté.
- 2
Meanwhile, cut the mozzarella into pieces and let it dry on paper.
- 3
Cook the rigatoni pasta until al dente.
- 4
Add tomato sauce and a pinch of salt, and let it cook for at least 15 minutes.
- 5
Once the sauce is ready, add the cream and cook for 2 minutes on high heat.
- 6
Combine the al dente rigatoni directly into the sauce.
- 7
Add the mozzarella and pecorino romano, cover for 2 minutes, then mix well.
💡 Pro Tips
- ✓Pat mozzarella pieces completely dry and let them sit on paper towels for 15-20 minutes before adding to prevent the cheese from releasing excess moisture and breaking your cream sauce emulsion.ingredient15-20 minutes drying time
- ✓Reserve 1 cup of starchy pasta water before draining because rigatoni's ridged surface and hollow center release more starch, creating better sauce adhesion when mixed at a 4:1 pasta-to-water ratio.technique4:1 ratio
- ✓Cook your tomato sauce at medium-low heat (around 200-220°F) for the full 15 minutes to concentrate flavors through water evaporation and break down acidic compounds that can curdle cream.timing200-220°F for 15 minutes
- ✓Add cream off heat or at very low temperature (under 180°F) and stir constantly for exactly 2 minutes to prevent curdling, as dairy proteins coagulate rapidly above 185°F.techniqueUnder 180°F for 2 minutes
- ✓Cover the pan during the 2-minute cheese melting phase to create steam that reaches 212°F, ensuring even mozzarella melting while preventing the bottom from scorching.timing212°F steam temperature