Recipe: Uncle Vinny's Rigatoni | Recipes | Hudson Valley | Hudson Valley; Chronogram

Food & Drink » Recipes

Recipe: Uncle Vinny's Rigatoni



This month, Terrapin Restaurant in Rhinebeck, NY celebrates its 20th anniversary. In honor of this occasion, chef-owner Josh Kroner shares his beloved rigatoni recipe.

"This recipe comes from my Uncle Vinny, my Mom's brother. Vinny is a former Marine and restaurateur, big and intimidating, who looks like he just walked off the set of 'The Sopranos.'  His restaurant was a very successful Italian joint in Westchester," Kroner says. "Working in the kitchen at Vinny’s was my first real restaurant job. I learned about working in a high paced stressful environment—something I would see a lot of in the future. I learned all the basic Italian restaurant dishes."


  • 1 pound rigatoni
  • 3 cups marinara sauce
  • 2 cups chicken stock
  • ½ cup sherry
  • ½ cup white wine
  • ½ pound boneless chicken breast cut into 1” cubes
  • 4 cups spinach, cleaned
  • 3 tablespoons olive oil
  • 2 tablespoons garlic, chopped
  • 3 tablespoons all purpose flour (plus more for dredging)
  • Salt, pepper, sugar to taste


  • Heat 4 quarts of water to boil. Add enough salt to make the water taste like sea water.
  • Add pasta and cook to specifications on package for al dente pasta. Drain pasta and reserve.
  • While the pasta is cooking, heat oil to near smoking in a large sauté pan.
  • Season chicken breast cubes with salt and pepper, dredge in flour and add to hot oil. Brown lightly on all sides and add chopped garlic.
  • Cook until garlic starts to turn brown (but not black!) and add flour.
  • Cook for another 30 seconds and deglaze pan with white wine and sherry.
  • Stir quickly to integrate flour and then add stock and marinara and bring to boil, stirring constantly.
  • Add spinach and cook for one minute.
  • Toss with reserved pasta and season to taste with salt, pepper and sugar (if the marinara has a low sugar content).
  • Serve with Parmigiano-Reggiano.

Add a comment

Latest in Food & Drink

  • Kingston Standard Sets The Bar for Community Breweries
  • Kingston Standard Sets The Bar for Community Breweries

    The Kingston Standard Brewing Co. aims to bring local folks together in a community-oriented space to drink and enjoy each others' company. The company strays from the popular IPA driven mission of most breweries, and instead provides light, drinkable beer and fresh, succulent oysters to foster a satisfying night out. While they primarily produce traditional Ales and Lagers, they also craft mixed fermentation style beers, including lambics and Flemish reds. However, this recently opened brewery is ever-expanding its drink list, so repeat customers will see more options arise in the future and can enjoy local wine and cider options available in the meantime.
    • May 24, 2019
  • Fresh As It Gets: Berkshire Co-op Celebrates its Fourth Expansion
  • Fresh As It Gets: Berkshire Co-op Celebrates its Fourth Expansion

    The Berkshire Food Cooperative, which began in 1981 as a buying club of Great Barrington families, now does $8 million in annual sales with over 3,500 member-owners and about 60 employees. The co-op is preparing to move into a new custom-built location, with twice as much space for more organic produce, meat, dairy, seafood, fresh flowers, and bulk foods along with a comfier, bigger cafe.
    • May 17, 2019
  • Lola's Cafe in New Paltz Offers Locally Sourced Catering
  • Lola's Cafe in New Paltz Offers Locally Sourced Catering

    Chef Ed Kowalski founded Lola’s in Poughkeepsie in 2005, as a casual, health-supportive alternative to fast food restaurants. In 2017, he opened a second location in New Paltz that serves up Lola's signature sandwiches, salads, bowls, and homemade soups, plus offers full service catering.
    • May 15, 2019