Veal Riggies (Rigatoni)

Veal Riggies (Rigatoni)

Rigatoni has never tasted so delicious. This Veal Riggies recipe is the perfect dish to whip up any night of the week!

Recipe developed by The New York Beef Council, Imagery and video courtesy of Shelby Ruttan of Grumpys Honeybunch

Prep Time:
10 minutes

Cook Time:
35 minutes

Total Time:
45 minutes



  • 4 tablespoons of butter
  • 1.5 pounds of veal cutlets (cut into strips)
  • 10 large button mushrooms (sliced)
  • 1 medium green pepper (coarsely diced)
  • 1 medium red pepper (coarsely diced)
  • 1 medium sweet onion (coarsely diced)
  • 2 teaspoons garlic (minced)
  • 1 cup chicken broth
  • 1 cup Chardonnay wine
  • 3 tablespoons corn starch
  • 3 tablespoons water
  • 1 pound box Rigatoni (cooked and drain)
  • 1.5 cups tomato sauce
  • 1/2 pint heavy cream
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup mild or hot cherry pepper slices (preference)
  • 2 tablespoons fresh chopped parsley


  1. In large frying pan over medium heat, melt butter, add veal in batches, cooking a little at a time until pink is gone, set aside in clean bowl.
  2. Add mushrooms, peppers, onions and garlic to pan, sauté for approx. 5-7 minutes or until tender.
  3. Return veal to pan with peppers, onions, garlic and mushrooms, add chicken broth and wine.
  4. Add tomato sauce, heavy cream and spices and bring to a boil, reduce heat and simmer approximately 10-15 minutes.
  5. Mix corn starch with 3 tablespoons water, add to pan and stir. Simmer 5 min (sauce will thicken)
  6. In large pasta bowl, mix cooked Rigatoni with veal and vegetables, garnish with fresh chopped parsley.

Recipe Video