Seafood Rigatoni: A Taste of the Italian Coast

My grandmother, Nonna Emilia, had a way with seafood. Every summer, our family would gather at her seaside cottage in Maine, where she’d whip up incredible feasts with the day’s fresh catch. Her seafood rigatoni, simmered with sweet scallops and succulent shrimp in a vibrant tomato sauce, was a highlight. The aroma alone—a mix of the sea, garlic, and sun-ripened tomatoes—instantly transported you to the sun-drenched shores of Italy, even in the cool Maine air. This recipe is my attempt to recreate that magic, to bring a little bit of Nonna Emilia’s kitchen into your own.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 8
• Yield: One 13×9 inch casserole dish
• Dietary Type: Pescatarian

Ingredients

• 2 tablespoons olive oil, plus 2 teaspoons olive oil
• 1 cup onion, chopped
• 3-4 garlic cloves, minced
• 3 cups canned diced tomatoes
• 1 cup chopped carrot
• 1⁄4 cup dry red wine
• 1 lemon, zest of, grated
• 1 teaspoon dried oregano
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon ground red pepper
• 12 ounces rigatoni pasta
• 24 medium shrimp, shelled and deveined
• 1 1⁄4 lbs bay scallops
• 3 ounces shredded part-skim mozzarella cheese
• 1 tablespoon chopped parsley (to garnish)

Equipment Needed

• Medium saucepan
• 13 x 9 inch casserole dish
• Non-stick cooking spray
• Colander

Instructions

1. Prepare the Sauce: In a medium saucepan, heat 2 tablespoons of olive oil over medium-high heat. Make sure the oil is warm before adding the next ingredient.
2. Sauté Aromatics: Add the chopped onion and minced garlic to the warm oil. Sauté for about 3 minutes, or until the onion becomes translucent and fragrant. Be careful not to burn the garlic.
3. Build the Base: Pour in the canned diced tomatoes, chopped carrot, dry red wine, grated lemon zest, dried oregano, salt, and ground red pepper.
4. Simmer and Develop Flavor: Bring the sauce to a boil. Then, reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally. This allows the flavors to meld together and the sauce to thicken slightly.
5. Preheat the Oven: While the sauce simmers, preheat your oven to 400°F (200°C). This will ensure the casserole is evenly heated when it’s time to bake.
6. Cook the Pasta: Cook the rigatoni pasta according to package directions, usually about 10 to 12 minutes, or until al dente. “Al dente” means the pasta should be firm to the bite.
7. Prepare the Casserole Dish: Drain the cooked rigatoni thoroughly. Spray a 13 x 9 inch casserole dish with non-stick cooking spray to prevent sticking.
8. Combine and Assemble: Place the drained rigatoni in the prepared casserole dish. Add the shelled and deveined shrimp and the bay scallops to the pasta. Mix everything together well, ensuring the seafood is evenly distributed.
9. Top with Cheese: Sprinkle the shredded part-skim mozzarella cheese evenly over the top of the pasta and seafood mixture.
10. Bake: Bake in the preheated oven until the cheese melts and the seafood is cooked through, approximately 10 to 15 minutes. The shrimp should be pink and opaque, and the scallops should be firm.
11. Garnish and Serve: Remove the casserole from the oven and garnish with chopped parsley. Serve hot.

Expert Tips & Tricks

• Seafood Freshness: Use the freshest seafood possible for the best flavor. If using frozen seafood, thaw it completely before cooking and pat it dry.
• Wine Choice: Choose a dry red wine that you enjoy drinking. A Chianti or Pinot Noir would work well. If you prefer not to use wine, you can substitute it with chicken or vegetable broth.
• Lemon Zest: The lemon zest adds a bright, citrusy note to the sauce. Be careful to only zest the yellow part of the lemon, as the white pith can be bitter.
• Spice Level: Adjust the amount of ground red pepper to your liking. If you prefer a milder dish, omit it altogether.
• Make-Ahead Tip: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. This is a great way to save time on a busy weeknight.

Serving & Storage Suggestions

Serve the seafood rigatoni hot, straight from the oven. A simple green salad and some crusty bread are perfect accompaniments. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave in short intervals, stirring occasionally. Freezing is not recommended as the seafood texture may change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	360.6 kcal	N/A
Calories from Fat	82 g	23%
Total Fat	9.2 g	14%
Saturated Fat	2.4 g	11%
Cholesterol	93.5 mg	31%
Sodium	584.5 mg	24%
Total Carbohydrate	42.8 g	14%
Dietary Fiber	3.5 g	14%
Sugars	6.1 g	N/A
Protein	25.4 g	50%

Variations & Substitutions

• Gluten-Free: Use gluten-free rigatoni pasta.
• Vegetarian: Substitute the shrimp and scallops with mushrooms, zucchini, or other vegetables.
• Spicy Seafood Rigatoni: Add a pinch of red pepper flakes to the sauce for an extra kick.
• Creamy Seafood Rigatoni: Stir in 1/2 cup of heavy cream or half-and-half to the sauce before baking.
• Different Seafood: Feel free to use other types of seafood, such as clams, mussels, or lobster. Adjust cooking times accordingly.

FAQs (Frequently Asked Questions)

Q: Can I use frozen shrimp and scallops?
A: Yes, you can use frozen seafood. Be sure to thaw it completely before cooking and pat it dry to remove any excess moisture.

Q: Can I make this dish ahead of time?
A: You can make the sauce ahead of time and store it in the refrigerator for up to 3 days. Assemble the casserole just before baking.

Q: How do I know when the seafood is cooked through?
A: The shrimp should be pink and opaque, and the scallops should be firm to the touch.

Q: Can I use a different type of cheese?
A: Yes, you can use any type of cheese that melts well, such as provolone, fontina, or Monterey Jack.

Q: Can I add other vegetables to this dish?
A: Absolutely! Feel free to add other vegetables such as bell peppers, mushrooms, or zucchini.

Final Thoughts

I hope this seafood rigatoni brings a taste of the Italian coast to your table. It’s a dish that’s perfect for a special occasion or a cozy weeknight meal. Don’t be afraid to experiment with different seafood and vegetables to create your own unique version. And most importantly, enjoy the process of cooking and sharing this delicious meal with your loved ones. Serve with a crisp Italian white wine like Pinot Grigio or Vermentino for a complete experience. Buon appetito!