Recipe ingredients
- 2 lbs. rigatoni
- 1/4 cup pancetta, very thinly sliced
- 2-1/2 lbs. Italian sausage, casing removed, hot or sweet
- 1 onion, chopped
- 1 carrot, chopped
- 8 Ounce mixed mushrooms, sliced
- 3 tbsp. julienne basil
- 3 tbsp. chopped parsley
- 3 lbs. ricotta
- 1/2 cup heavy cream
- 1 cup chicken stock
- 2 cups grated provolone cheese
- 1-1/2 cups crumbled Gorgonzola cheese
- 1 28-oz can Italian plum tomatoes, drained and chopped
- 1-1/2 cups grated pecorino Romano cheese
Recipe method
- Cook pasta in a large pot of boiling, salted water until only halfway cooked, according to package directions.
- Drain, and rinse under cold water to stop cooking.
- Toss with a minimal amount of olive oil to prevent sticking.
- Cook pancetta in large skillet over medium heat until well browned and crisp, stirring occasionally, about 10 minutes. Drain on a paper towel.
- Add sausage to drippings in skillet and cook, breaking up large pieces, until well browned. Transfer to paper towel.
- Pour off all but 3 tbsp. drippings from skillet.
- Add onion, carrot, mushrooms, basil and parsley.
- Cook until onion is tender, and mushrooms are golden brown.
- Season with salt and pepper and set aside.
- Preheat oven to 400 degree F. Spray a large baking pan well with cooking spray.
- Place ricotta in a large bowl. Gradually whisk in cream. Stir in stock.
- Add pasta, pancetta, sausage, onion mixture, provolone, gorgonzola, tomatoes, and 1 cup romano.
- Season with salt and pepper and stir well. Transfer to prepared dish.
- Sprinkle with remaining romano. Cover and bake 35 minutes.
- Remove cover and bake an additional 20 minutes, or until very golden brown and bubbly.
Other italian recipes:
Pasta al forno recipe
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