Maggiano’s is probably among my top five favorite places to dine at. The atmosphere, the food, the service.. the price! It is fairly reasonable in cost for the quality thats for sure.
Most often for special occasions, and almost always for my birthday, I request to dine here. I simply adore their family style meals, making it really easy for my Fireman and I to split a meal plus leave with a doggie bag for dinner (or breakfast..) the next day. Usually enough for just one to have the left overs.. and I’m kind of greedy when it comes to my Maggiano’s.
Especially the Rigatoni D. I feel an overwhelming sence of guilt flood my heart when I browse the menu and half way contemplate getting something different. I just can’t bring myself to do it. I come here for one thing. Well, two things.. I love the salads.. and their appetizers are divine.
So I lied. I go to Maggiano’s for more than one reason.. but Rigatoni D is my absolute favorite.
I figured out through some investigation of my own that the main ingredient in the sauce is Marsala wine. Ah-ha! The key to making this dish at home. Make sure to get the sweet Marsala when shopping for your wine. I made the mistake once before and almost ruined a chicken marsala dish I was making.
The combination of chicken broth, Chardonnay, and Marsala wine make amazing smells in my kitchen.
I’m 99% positive they use heavy cream when they prepare this pasta dish at the restaurant- I opted to lower the fat by using half and half cream- still just as creamy as the original. Add a little salt and pepper to taste, and your sauce is done!
This lightened version of Rigatoni D- brought straight to your dinner table!
I have yet to try this out on my father-in-law.. he would be a true judge of comparision on this dish. He loves it as much as I do! My Fireman and his momma would be in a close second- and I’ve already gotten the approval of my Fireman.. so half the battle won.
My Fireman almost doesn’t count. We have established that he eats anything I put on a plate and set in front of him..