Marina Kitchen’s Short Rib Rigatoni Pasta
Recipe from Executive Chef Aron Schwartz
Marina Kitchen
San Diego Marriott Marquis & Marina, South Tower
333 W. Harbor Dr., downtown
619-234-1500 x6300
sandiegomarriottmarquisandmarina.com/dining/index/html
Marina Kitchen features a locally produced and seasonally fresh menu from land and sea. Executive Chef Aron Schwartz created a “modern comfort” menu with familiar and classic favorites that have a modern spin. The restaurant has a diverse wine program —with a strong bias towards California wines — and handcrafted cocktails using fresh-squeezed juices.
Marina Kitchen’s Short Rib Rigatoni Pasta is a simple yet elegant pasta dish that’s a quick, easy all-season meal equally great for a family dinner or when entertaining. Executive Chef Aron Schwartz layers flavors from the slow-braised short ribs to red wine sauce, minced chives and parsley and finishes the sophisticated dish with shaved Vella dry Jack cheese. It can be paired with a simple Italian red or a robust California Cabernet, he says.
Marina Kitchen’s Short Rib Rigatoni Pasta
Serves 4
3 tablespoons olive oil
1 teaspoon chopped shallots
1 teaspoon chopped garlic
1 pound braised short rib
12 ounces red wine sauce*
Salt and pepper to taste
1 quart cooked rigatoni pasta
1 ounce butter
1 tablespoon minced chives
1 tablespoon Italian parsley, julienned
3 ounces shaved Vella dry Jack cheese
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Heat olive oil in a sauté pan over medium-high heat.
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Once warm add shallots and garlic, and cook for 30 seconds. Then add short rib meat, red wine sauce, salt and pepper. (If needed, add a little water to make sure the sauce does not reduce too much while heating the short rib.)
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Once meat is hot, add the pasta, then butter, chives, parsley. Check for seasoning.
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Plate and add the cheese.
* A basic red wine sauce for this dish is olive oil (enough to coat the pan), ½ cup shallots, 1 cup red wine, 1 cup beef stock, 4 tablespoons butter. Heat olive oil over medium-high heat, add shallots and cook until translucent, add red wine and beef stock and reduce by half, then add butter.
