One of my favorite places to eat lunch here in Phoenix, AZ is Focaccia
Fiorentina. Here is their web link to their menu where it shows
Rigatoni Alla Fiorentina.

http://www.focacciafiorentina.com/menu/default.asp

If you click on it, the pan will enlarge so you can see the
sauce and pasta a little more clearly.

It seems to be a "pink" sauce with ricotta and some grated
parmasean added to it after cooking. Any suggestions on how to make
something similar at home?

Yes, I did ask for the receipe. No dice! They don't serve
dinner so I can't share this good stuff with my family and
friends.
--
Bart D. Hull

Tempe, Arizona

Check http://www.inficad.com/~bdhull/engine.html
for my Subaru Engine Conversion
Check http://www.inficad.com/~bdhull/fuselage.html
for Tango II I'm building.

Remove -nospam to reply via email.

On Mon 04 Apr 2005 09:34:30p, Bart D. Hull wrote in rec.food.cooking:

> One of my favorite places to eat lunch here in Phoenix, AZ is Focaccia
> Fiorentina. Here is their web link to their menu where it shows
> Rigatoni Alla Fiorentina.
>
> http://www.focacciafiorentina.com/menu/default.asp
>
> If you click on it, the pan will enlarge so you can see the
> sauce and pasta a little more clearly.
>
> It seems to be a "pink" sauce with ricotta and some grated
> parmasean added to it after cooking. Any suggestions on how to make
> something similar at home?
>
> Yes, I did ask for the receipe. No dice! They don't serve
> dinner so I can't share this good stuff with my family and
> friends.

I don't think I can help you with the recipe, but I'm sure glad to know
about this place. I work on N. 7th St near Indian School, not a bad drive
to the restaurant.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Right next to Pancho's all you can eat Mexican buffet and you
wish to stray to other restaurants?

I'm within walking distance of "downtown" Phoenix, so I enjoy
a bunch of restaurants down there. Have you been to Seamus McCaffrey's
Irish restaraunt and bar. Excellent Irish stew, fish and chips and
Shepards pie.

YUM!!


Bart D. Hull

Tempe, Arizona

Check http://www.inficad.com/~bdhull/engine.html
for my Subaru Engine Conversion
Check http://www.inficad.com/~bdhull/fuselage.html
for Tango II I'm building.

Remove -nospam to reply via email.

Wayne Boatwright wrote:
> On Mon 04 Apr 2005 09:34:30p, Bart D. Hull wrote in rec.food.cooking:
>
>
>>One of my favorite places to eat lunch here in Phoenix, AZ is Focaccia
>>Fiorentina. Here is their web link to their menu where it shows
>>Rigatoni Alla Fiorentina.
>>
>>http://www.focacciafiorentina.com/menu/default.asp
>>
>>If you click on it, the pan will enlarge so you can see the
>>sauce and pasta a little more clearly.
>>
>>It seems to be a "pink" sauce with ricotta and some grated
>>parmasean added to it after cooking. Any suggestions on how to make
>>something similar at home?
>>
>>Yes, I did ask for the receipe. No dice! They don't serve
>>dinner so I can't share this good stuff with my family and
>>friends.
>
>
> I don't think I can help you with the recipe, but I'm sure glad to know
> about this place. I work on N. 7th St near Indian School, not a bad drive
> to the restaurant.
>

On Mon 04 Apr 2005 10:05:15p, Bart D. Hull wrote in rec.food.cooking:

> Right next to Pancho's all you can eat Mexican buffet and you
> wish to stray to other restaurants?

I go there every couple of weeks with some co-workers. Most of the time I
take my lunch.

> I'm within walking distance of "downtown" Phoenix, so I enjoy
> a bunch of restaurants down there. Have you been to Seamus McCaffrey's
> Irish restaraunt and bar. Excellent Irish stew, fish and chips and
> Shepards pie.
>
> YUM!!

Have to admit the only downtown restaurant I've been to is Sing High Chop
Suey House. Rarely venture downtown, but I'll have to try these now that
you've mentioned them.

> Bart D. Hull
>
> Tempe, Arizona
>
> Check http://www.inficad.com/~bdhull/engine.html
> for my Subaru Engine Conversion
> Check http://www.inficad.com/~bdhull/fuselage.html
> for Tango II I'm building.
>
> Remove -nospam to reply via email.
>
> Wayne Boatwright wrote:
>> On Mon 04 Apr 2005 09:34:30p, Bart D. Hull wrote in rec.food.cooking:
>>
>>
>>>One of my favorite places to eat lunch here in Phoenix, AZ is Focaccia
>>>Fiorentina. Here is their web link to their menu where it shows
>>>Rigatoni Alla Fiorentina.
>>>
>>>http://www.focacciafiorentina.com/menu/default.asp
>>>
>>>If you click on it, the pan will enlarge so you can see the
>>>sauce and pasta a little more clearly.
>>>
>>>It seems to be a "pink" sauce with ricotta and some grated
>>>parmasean added to it after cooking. Any suggestions on how to make
>>>something similar at home?
>>>
>>>Yes, I did ask for the receipe. No dice! They don't serve
>>>dinner so I can't share this good stuff with my family and friends.
>>
>>
>> I don't think I can help you with the recipe, but I'm sure glad to know
>> about this place. I work on N. 7th St near Indian School, not a bad
>> drive to the restaurant.
>>
>



--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Mon, 04 Apr 2005 21:34:30 -0700, "Bart D. Hull"
> wrote:

>One of my favorite places to eat lunch here in Phoenix, AZ is Focaccia
>Fiorentina. Here is their web link to their menu where it shows
>Rigatoni Alla Fiorentina.
>
>http://www.focacciafiorentina.com/menu/default.asp
>
>If you click on it, the pan will enlarge so you can see the
>sauce and pasta a little more clearly.
>
>It seems to be a "pink" sauce with ricotta and some grated
>parmasean added to it after cooking. Any suggestions on how to make
>something similar at home?
>
>Yes, I did ask for the receipe. No dice! They don't serve
>dinner so I can't share this good stuff with my family and
>friends.

It probably has these ingredients (just a guess):


Rigatoni pasta

crushed plum tomatoes

tomato sauce

cream or half-and-half

olive oil

basil

oregano

sugar

garlic

chopped onions

ricotta cheese

parmesan cheese

parsley

salt

black pepper


Search Google for recipes of "Tomato Cream Sauce", "Penne Pasta with
Vodka sauce" and "Rigatoni a la Vodka" to get some idea on amount of
each ingredient used and other possible ingredients.


Rusty

On Mon, 04 Apr 2005 21:34:30 -0700, "Bart D. Hull"
> wrote:

>One of my favorite places to eat lunch here in Phoenix, AZ is Focaccia
>Fiorentina. Here is their web link to their menu where it shows
>Rigatoni Alla Fiorentina.
>
>http://www.focacciafiorentina.com/menu/default.asp
>
>If you click on it, the pan will enlarge so you can see the
>sauce and pasta a little more clearly.
>
>It seems to be a "pink" sauce with ricotta and some grated
>parmasean added to it after cooking. Any suggestions on how to make
>something similar at home?
>
>Yes, I did ask for the receipe. No dice! They don't serve
>dinner so I can't share this good stuff with my family and
>friends.

**** Warning this is a total guess, make at your own risk ****

Rigatoni Alla Fiorentina?


1 lb Rigatoni pasta, cooked al dente

2 tablespoons olive oil

1 tablespoon butter

1 cup chopped onions

2 or 3 cloves of garlic, minced

1 can plum tomatoes (28 oz.), drained and diced

1 1/2 cups tomato sauce

2 tablespoons basil

1/2 teaspoon oregano

1 lb. ricotta cheese

1 cup heavy cream with 1 1/2 teaspoons sugar added

1/2 cup parmesan cheese

1/4 cup fresh chopped parsley

Salt & pepper to taste


Cover bottom of large skillet with thin layer of olive oil and butter.
Lightly saute onions and garlic cloves. Drain plum tomatoes and dice.
Add to skillet along with tomato sauce, basil and oregano. Simmer 20
minutes. Stir in ricotta cheese and simmer for 5-minutes. Stir in
heavy cream, simmer 5 minutes. Remove from heat. Stir in Rigatoni
pasta and parsley. Sprinkle grated parmesan cheese over pasta. Salt
and pepper to taste.


**** Warning this is a total guess, make at your own risk ****



Rusty

On Tue, 05 Apr 2005 00:56:23 -0700, Rusty
> wrote:

>On Mon, 04 Apr 2005 21:34:30 -0700, "Bart D. Hull"
> wrote:
>
>>One of my favorite places to eat lunch here in Phoenix, AZ is Focaccia
>>Fiorentina. Here is their web link to their menu where it shows
>>Rigatoni Alla Fiorentina.
>>
>>http://www.focacciafiorentina.com/menu/default.asp
>>
>>If you click on it, the pan will enlarge so you can see the
>>sauce and pasta a little more clearly.
>>
>>It seems to be a "pink" sauce with ricotta and some grated
>>parmasean added to it after cooking. Any suggestions on how to make
>>something similar at home?
>>
>>Yes, I did ask for the receipe. No dice! They don't serve
>>dinner so I can't share this good stuff with my family and
>>friends.
>
>**** Warning this is a total guess, make at your own risk ****
>
>Rigatoni Alla Fiorentina?
>
>
>1 lb Rigatoni pasta, cooked al dente
>
>2 tablespoons olive oil
>
>1 tablespoon butter
>
>1 cup chopped onions
>
>2 or 3 cloves of garlic, minced
>
>1 can plum tomatoes (28 oz.), drained and diced
>
>1 1/2 cups tomato sauce
>
>2 tablespoons basil
>
>1/2 teaspoon oregano
>
>1 lb. ricotta cheese
>
>1 cup heavy cream with 1 1/2 teaspoons sugar added
>
>1/2 cup parmesan cheese
>
>1/4 cup fresh chopped parsley
>
>Salt & pepper to taste
>
>
>Cover bottom of large skillet with thin layer of olive oil and butter.
>Lightly saute onions and garlic cloves. Drain plum tomatoes and dice.
>Add to skillet along with tomato sauce, basil and oregano. Simmer 20
>minutes. Stir in ricotta cheese and simmer for 5-minutes. Stir in
>heavy cream, simmer 5 minutes. Remove from heat. Stir in Rigatoni
>pasta and parsley. Sprinkle grated parmesan cheese over pasta. Salt
>and pepper to taste.
>
>
>**** Warning this is a total guess, make at your own risk ****
>
>
>
>Rusty


Okay here's a report on the above recipe. I made it tonight and my
family really liked it. The finished dish also looks just like the
picture in the link above. Now it's up to the original poster to
report back about how close it tastes to the original.

Rusty