Recipes from Today’s Show: Go-to Rigatoni Meal

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TODAY on MHTV: I’m letting you in one of my biggest cooking secrets: Mortadella, the cured Italian deli meat with pistachios, adds so much flavor to meat sauce, it’ll taste like it’s been cooking forever. (It does wonders for meatloaf too.) I’m serving this rapid ragu with rigatoni and shaved and steamed broccoli on the side, plus make-ahead mocha panna cotta for dessert. More from the show.

Get the recipes from this episode:

Rigatoni with Rapid Ragu

Kris’s Shaved and Steamed Broccoli

Mocha Panna Cotta

Get the recipes from the 11:30 a.m. ET show: Beef Patties

Watch ”Mad Hungry with Lucinda Scala Quinn” Mondays at 11:30 a.m. ET/10:30 a.m. CT, Tuesdays through Fridays at 11 a.m. ET and 11:30 a.m. ET on Hallmark Channel.

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  • mary anninos September 7, 2011 at 10:55 am

    I love your show. In late July/early August you made a coconut cake you called coconut bread. My husband loves coconuts cakes and I would love to make it for him, but I was unable to find the recipe on Mad Hungry.

  • Michelle Crozier September 7, 2011 at 11:06 pm

    Love, love, love your show Lucinda! I tape your episodes every day they are on. I have a husband and four awesome children. We do “public online schooling” and my kids range in ages from 7-17. There is not an episode that goes by that I don’t want to try at least one of your recipes. We just had Calder’s chicken thighs (we have never had “just” chicken thighs before), they are now my family’s favorite! I can’t wait to make your beef patties. I had just mentioned to my husband that I would love to have a recipe for them because the frozen ones in the freezer section just don’t meet the cut. Keep the episodes coming because we will keep watching!

  • Ruth September 8, 2011 at 2:28 pm

    I found the link to the coconut bread recipe for you by doing a google search. Try this:

  • Dottie Hewitt October 20, 2011 at 9:09 pm

    Thank you ‘Ruth’!!!I’ve looked and looked for the
    cocnut bread recipe. Never thought of going to google.

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