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Recipe: Rigatoni Al Forno (Nancy Verde Barr)
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.
This recipe can be easily doubled and that is how I make it always doubled.
Other messages in this thread:
- 18994. Recipe: Rigatoni Al Forno (Nancy Verde Barr) - GayR - 7:23pm on 09/16/10 (10)
- I like the little lighter look of this baked pasta. Thanks Gay, copied and saved. [NT] - Curious1 - 1:11pm on 09/17/10
- Curious, I don't think you will be disappointed. Enjoy! [NT] - GayR - 3:16pm on 09/17/10
- Mmm, looks good. Two questions: whole milk or skim Ricotta? And do you really mix everything up in - Marianne - 4:01pm on 09/17/10
- Marianne, I use whole milk ricotta and I have done the mixing both ways .... in the pan or in the - GayR - 4:11pm on 09/17/10
- Thanks, Gay, it sound so good. "Copied and Saved" as Curious says. [NT] - Marianne - 6:06pm on 09/17/10
- Marianne, I hope you enjoy the recipe as much as my family and I do. Nancy Verde Barr is - GayR - 6:22pm on 09/17/10
- Report:: making the sauce...this is one of the tastiest tomato sauces that I have ever made. Dinner, - Marianne - 2:52am on 09/19/10
- Gay, I puzzled a bit over "strain ricotta" then wondered if the recipe called for making the - Curious1 - 6:26pm on 09/20/10
- Curious, I assume that statement is in the recipe if the Ricotta is watery. I have never - GayR - 6:41pm on 09/20/10
- Thank you for the clarification. I've not found Sorrento or Calabro watery either. [NT] - Curious1 - 7:39pm on 09/20/10