Voluptous Veal with Rigatoni
| Yield: | 4 Servings |
| Categories: | Meat |
| 6 | tb | Unsalted butter |
| 1 | md | Onion; chopped |
| 1/4 | c | Minced shallots |
| 1/2 | c | Dry white wine |
| 2 | c | Whipping cream |
| 1 | tb | Freshly cracked black pepper |
| 2 | tb | Chopped fresh basil -or- |
| 1 | tb | Dried leaf basil |
| 1 1/4 | lb | Veal for scaloppine; cut in 4 slices; pounded thin |
| 8 | oz | Dried rigatoni |
| 2 | tb | Olive oil |
| 1/2 | lb | Lean; heavily smoked country bacon; cut in 1/2" pieces, crisply cooked & drained |
| 1/4 | c | Dijon-style mustard |
| Liquid hot-pepper sauce | ||
| 2 | tb | Finely chopped parsley |
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