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Recipe: Rigatoni Al Forno (Nancy Verde Barr)

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Joined: Dec 10, 2005


Posted to Thread #18994 at 7:23 pm on Sep 16, 2010

Nancy Verde Barr - Rigatoni Al Forno from "We Called It Macaroni," my all time favorite Italian Cookbook.

1/4 pound Italian sausage, casing removed, crumbled

1 medium yellow onion, coarsely chopped

2 garlic cloves, minced

1/3 cup plus 3 tablespoons extra-virgin olive oil

1/4 cup chopped sun-dried tomatoes

1/4 teaspoon hot pepper flakes, or more to taste

1 teaspoon sweet paprika

2 cups drained canned Italian plum tomatoes, chopped


1/4 cup coarsely chopped flat-leaf parsley

1 cup ricotta cheese

3/4 pound rigatoni or similar fat macaroni

1/2 cup freshly grated pecorino cheese

Put the sausage, onion, garlic, and 1/3 cup olive oil into a saute pan. Place over medium heat and cook until the onion is softened but not browned. Add the sun-dried tomatoes, hot pepper flakes, and paprika and cook 5 minutes. Add the canned tomatoes, salt, and parsley, bring to a boil, reduce the heat, and simmer gently 20 minutes.

Preheat the oven to 350 Degrees F. With 1 tablespoon of the remaining olive oil, coat the bottom and sides of an ovenproof pasta dish and strain the ricotta cheese into the dish.

Cook the rigatoni in 5 quarts boiling salted water. Add 2 tablespoons boiling water from the pasta to the ricotta cheese and stir to blend. Drain the pasta when it is still slightly undercooked (after about 7 minutes) and pour over the ricotta cheese in the pasta dish. Immediately mix in the sauce. Sprinkle the pecorino cheese on top and drizzle on the remaining olive oil. Bake 20 minutes, or until the pasta is cooked and the cheese is lightly browned.

Serves 6

This recipe can be easily doubled and that is how I make it always doubled.

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