Top Reasons to Try Our Rigatoni Bolognese
Sweater weather is back and with that comes crunchy leaves under your feet, the smell of pumpkin spice in the air and hearty dishes that warm you from the inside. Luckily, we know just what your taste buds need to feel comforted. Enter our Rigatoni Bolognese. Born from tradition and elevated to perfection, we took a well-known crowd pleaser and reintroduced it in a fine-tuned and masterful way.
Here are our top reasons why you should run to your nearest Cactus Club Cafe to try it:
THE PASTA IS THE STAR OF THE DISH
Our Rusticella D’Abruzzo Rigatoni pasta steals the show. Unlike most pastas sold in North America that are sun-dried quickly, this pasta is air-dried at low temperatures over five days. This lends to a rich texture that easily attaches to our slow-cooked sauce and deliciously compliments it. Imported from Italy, this premium pasta is artisanally made in small batches.
EACH LAYER IS PREPARED AUTHENTICALLY
Every mouthwatering dish is a sum of its parts. Our Rigatoni Bolognese may look simple, but there are a lot of complex layers that elevate it, like its fennel chilli crumb and Italian soffritto. Made in-house from scratch, the fennel chilli crumb—a mix of chilli, olive oil, garlic and fennel seed—is oven baked and put atop of the pasta for added texture. Likewise, the vegetable-based soffritto is oven broiled slowly over a long period of time, turning into a flavourful glaze for the meat. This brings us to our next top reason.
WE CAREFULLY SLOW COOK THE MEAT
Once the soffritto is attentively simmered to an aromatic glaze, it’s used to brown the meat. The meat is then slow roasted over three hours, allowing it to absorb the flavours of the soffritto. This gives the sauce its traditional ragù flavour, while the meat remains melt-in-your-mouth tender. Hungry yet?
THE FINISHING TOUCHES ARE *CHEF’S KISS*
No corners are cut and no stones are left unturned. Every detail matters when perfecting our Rigatoni Bolognese. Once the dish is plated it’s finished with crispy rosemary needles, the fennel chilli crumb and truffled pecorino cheese. We serve it with our famous Pane Romano garlic toast, for that delicious crunch.