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Don Angie’s Signature Pinwheel Lasagna

Don Angie’s Signature Pinwheel Lasagna

Make this famous NYC restaurant classic
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If by chance you’re unfamiliar with acclaimed West Village restaurant Don Angie, there’s no way you haven’t crossed paths with their legendary pinwheel lasagna. Chefs Scott Tacinelli and Angie Rito have carved out a slice of New York’s infamously competitive dining scene with their refreshing takes on classic red sauce fare. The duo was kind enough to give us a sneak peak at their new cookbook Italian American, launching this fall, including the infamous pinwheel lasagna. With velvety bechamel, a pancetta-enriched Bolognese sauce and tangy flecks of fresh Robiola, this lasagna will give your Nonna’s a run for her money. What’s better? The chefs opt to stray from the classic stratum and innovatively compose the dish as to give each diner access to the sumptuous saucy interior as well as the crispy craggly broiled bits usually reserved for the corner slice.

Don Angie’s Signature Pinwheel Lasagna
Make this famous NYC restaurant classic
  • Prep Time : X
  • Cook Time : X
  • Total Time : X
  • Serves 8-10

Ingredients

  • For Signature Pinwheel Lasagna:
  • Kosher salt, for the pasta water (see Note)
  • Northern-Style Egg Yolk Pasta or
  • 8 store-bought fresh pasta sheets (12 × 7 inches)
  • 1 cup plus 3 tablespoons Besciamella, chilled
  • 4 cups Murray's Lightly Salted Mozzarella, shredded
  • 1 cup Murray's Parmigiano-Reggiano, grated
  • 4 cups Italian Sausage Bolognese, chilled
  • 2 cups 10-Minute San Marzano Tomato Sauce, chilled
  • 1/2 cup Robiola or whipped cream cheese
  • 2 Tbsp. Parsley, roughly chopped
  • 3 tablespoons extra-virgin olive oil, for finishing
  • For the Italian Sausage Bolognese :
  • 2 yellow onions, coarsely chopped
  • 4 Garlic cloves, peeled
  • 5 Celery ribs, coarsely chopped
  • 2 Carrots, coarsely chopped
  • 4 oz. Pancetta, cut into 1-inch cubes
  • 1 lb. Sweet Italian sausage, casings removed
  • 1 lb. Ground veal
  • 3 Tbsp. Kosher salt
  • 2 Tbsp. Murray's Italian EVOO
  • 1/2 cup tomato paste
  • 1 cup White wine
  • 2 cans Whole tomatoes, 28 oz. (preferably San Marzano DOP)
  • 2 cups Whole milk
  • 2 Whole star anise
  • 2 tsp. Colatura or fish sauce, plus more to taste
  • 1 Tbsp. Sugar
  • 2 Tbsp. Fresh lemon juice
  • For the Besciamella:
  • 1/2 cup (1 stick) unsalted butter, cubed
  • 1 head Garlic, halved horizontally
  • 1/3 cup Shallots, thinly sliced (about 1 medium shallot)
  • 1 Bay leaf
  • 1 Thyme sprig
  • 1/4 tsp. Black peppercorns
  • 1 tsp. Kosher salt
  • 1/2 cup All-purpose flour, “00” flour, or Wondra
  • 2 cups Cold whole milk
  • For the 10-Minute San Marzano Tomato Sauce:
  • 2 Cans whole San Marzano tomatoes, 28 oz. (make sure they are labeled DOP)
  • 1/2 cup extra-virgin olive oil
  • 8 garlic cloves, smashed with the flat side of a chef’s knife
  • 1 Tbsp. plus 1 tsp. Kosher salt
  • 1/3 tsp. Crushed red pepper flakes
  • 1 Tbsp. Sugar

Directions for Pinwheel Lasagna:

  1. In a large pot, bring 4 quarts water and 1 cup kosher salt to a boil over high heat. Meanwhile, set up an ice bath in a large bowl. Line a sheet pan with parchment paper.
  2. Working with one sheet at a time, place a pasta sheet in the boiling water for 15 seconds, then immediately remove and chill in the ice bath for 15 seconds. Transfer to the lined sheet pan and pat dry with a paper towel. Cover with another layer of parchment paper and repeat with the remaining pasta, creating a stack of sheets, each patted dry and each layer separated by parchment.
  3. On a clean countertop, lay out one pasta sheet with a short side facing you (the sheet should look like a portrait shot). Spread ¼ cup of the besciamella in a thin layer evenly across the sheet. Sprinkle 1 cup of the mozzarella and ¼ cup of parmesan over the besciamella.
  4. Place another sheet of pasta on top. Spread 1 cup of the Bolognese evenly across the second pasta sheet, leaving a 2-inch border uncovered at the top short edge. Spoon 2 teaspoons of the besciamella onto the uncovered edge (this will act like your “glue” to seal the roll closed).
  5. Starting at the bottom, roll up the layered pasta into a thick log (like a jelly roll). Transfer to a small sheet pan seam-side down. Place in the refrigerator to chill for at least 1 and up to 2 hours, which will firm it up and make it easier to slice.
  6. Repeat the process with the remaining pasta sheets to make a total of 4 rolls, transferring to the refrigerator as you finish each roll. (The rolls can be tightly wrapped in plastic at this point and refrigerated for up to 2 days, or frozen for up to 3 months, before cooking. If frozen, thaw in the refrigerator before slicing.)

Directions for Besciamella:

  1. In a small heavy-bottomed pot, melt the butter over medium heat. Add the garlic, shallots, bay leaf, thyme, peppercorns, and salt. Cook over low heat until the shallots are translucent, about 2 minutes.
  2. Add the flour and stir well. Increase the heat to medium and cook, stirring continually with a wooden spoon or silicone spatula, until the flour forms a smooth paste and turns lightly golden brown, about 5 minutes. Stir in the milk and cook for 5 minutes, stirring continually, until the besciamella is thick enough to coat the back of a spoon. Remove from the heat and strain through a fine-mesh sieve.
  3. Place in the refrigerator to cool. Besciamella keeps, tightly covered in the refrigerator, for up to 3 days, or in the freezer for up to 3 months.

Directions for Italian Sausage Bolognese:

  1. In a food processor, working in batches if necessary, process the onions, garlic, celery, and carrots until chopped as finely as possible, similar in size to uncooked rice. Set aside. Rinse the food processor and process the pancetta until very finely chopped, the same size as the vegetables. Set aside.
  2. In a medium bowl, mix the Italian sausage and veal together and season with the salt.
  3. In a large heavy-bottomed pot, heat the olive oil over high heat. When it shimmers, add the meat, stirring frequently with a wooden spoon to break it up into small pieces, until evenly browned, about 15 minutes. Remove the meat with a slotted spoon and set aside. Drain any excess fat from the pot but keep the browned bits on the bottom (do not wash).
  4. Add the pancetta to the pot over medium heat and cook, stirring occasionally, until the fat is rendered and the pancetta is browned, 8 to 10 minutes. Add the processed vegetables and cook, stirring often, until the vegetables are very soft and have taken on a darker hue, 10 to 15 minutes. Add the tomato paste and cook, continuing to stir, for 5 minutes, until deep orange and caramelized. Stir in the wine and cook until fully evaporated, about 5 minutes.
  5. Meanwhile, using your hands, crush the tomatoes (including the liquid) over a medium bowl until completely broken up.
  6. Return the ground meat to the pot. Add the milk, star anise, and tomatoes. Stir well, bring to a simmer, and cook over medium-low heat, uncovered, stirring occasionally, until the sauce thickens and is bright orange, about 2 hours. If any fat separates, whisk it back in to emulsify. Discard the star anise. Remove the pot from the heat and add the colatura, sugar, and lemon juice and stir well to incorporate and re-emulsify the sauce.
  7. The sauce is ready to be used at this point, or it can be stored in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Directions for 10-Minute San Marzano Tomato Sauce:

  1. In a food processor, pulse the tomatoes (including the liquid) until they’re broken up but still chunky (you’ll have about 7 cups). You can also do this with your hands, though it will produce a chunkier sauce (not a bad thing!). In a medium pot, heat the olive oil over medium-high heat until shimmering.
  2. Add the garlic and salt and cook, stirring occasionally, until the garlic is golden and fragrant, about 2 minutes. Add the pepper flakes and stir. Stir in the tomatoes and cook until the sauce comes to a boil, 1 to 2 minutes.
  3. Immediately remove from the heat and season with the sugar, then stir in the basil sprigs. Let the basil steep in the sauce for at least 5 minutes and up to 30 minutes, then remove the basil and garlic from the sauce before serving.
  4. The sauce is ready to be used at this point, or it can be stored in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

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