Region: Italy
Category: Pasta with Fowl
Season: Any
Difficulty: Easy but long cooking time
This dish inspired by the cooking of the region of Campania is really a nice family-style home cooked meal, because you can leave (6)LO.jpg)
the rigatoni in the casserole, barely cooked, with the sausages, sauces and all the juices, and let the pasta slowly absorb all that liquid until its done. And when it’s done, it’s magnificent because the rigatoni take on the flavor of all the juices in a much more pronounced way than if you merely tossed it together.
[photo: Clifford A. Wright]
Yield: Makes 6 servings
Preparation Time: 1:45 hours
2 tablespoons extra-virgin olive oil
1 large onion, sliced
6 large garlic cloves, finely chopped
2 tablespoons finely chopped salt pork or pancetta
2 roasted red bell peppers, peeled, seeded, and sliced into strips
1 roasted green bell pepper, peeled, seeded, and sliced into strips
1 1/3 pounds Italian-style turkey sausage (about 5 links)
2 teaspoons fresh thyme leaves
1/4 cup rosé wine
Salt and freshly ground black pepper to taste
3/4 pound rigatoni
1 cup freshly grated pecorino cheese
1. In a flameproof casserole, heat the olive oil with the onion, garlic, and salt pork over medium heat until soft, about 4 minutes, stirring. Add the peppers, turkey sausage, thyme, rosé, and season with salt and pepper. Stir, cover, reduce the heat to low, and cook until the sausages are firm and cooked through, about 1 hour. Remove the sausages, slice them into 1/4-inch-thick pieces, and return to the casserole
2. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente. Drain without rinsing.
3. Transfer the pasta to the casserole and toss with the sausage and peppers. Cover the casserole and leave on a low heat until the rigatoni is cooked through, about 30 minutes. Stir in the pecorino cheese and serve.
Variation:
Note:
Posted: 12/19/2006