Thursday, May 19, 2011

Eh Mambo! Mambo Italiano!

Good evening fellow bloggers. On account of a slow internet connection, I come to you a tad bit later than expected. We should be able to brush this instance aside for a brand new recipe! I found this beauty hidden amongst a large field of dessert recipes, however, by the name and the look of this, is not dessert by any means. I'm not going to chatter a lot tonight on account of I'm hungry and my patience is a little thinner tonight. Let's grab our non-stick pans and get cooking!

Baked Rigatoni with Meatballs and Peppers

You will need:

  • Kosher salt
  • 1 pound rigatoni
  • 2 tablespoons extra-virigin olive oil, plus more for brushing
  • 4 cloves garlic, sliced
  • Pinch of red pepper flakes
  • 1 (28 ounce) can plum tomatoes
  • 1 (15 ounce) can plum tomatoes
  • 4 large sprigs basil
  • 3/4 pound pancetta, diced and browned
  • 1 cup meatballs, cooked and quartered
  • 1 cup sliced roasted red peppers
  • 1 cup chopped black or green pitted olives
  • 3 cups shredded mild provolone cheese
  • 1 cup freshly grated ricotta salata


  1. Preheat the oven to 450 degrees.
  2. Bring a large pot of salted water to a boil.
  3. Cook the rigatoni until very al dente, 2 to 3 minutes less than the label directs, then drain.
  4. Heat the olive oil in a large skillet over medium heat.
  5. Add the garlic and red pepper flakes and cook until the garlic is golden.
  6. Crush the plum tomatoes into the skillet with your hands and rinse out each can with 1/2 cup water and add the water to the skillet.
  7. Add the basil, then simmer, uncovered, until the sauce is thickened, about 15 minutes.
  8. Discard the basil and season the sauce with salt.
  9. Stir the pancetta into the sauce, then add the meatballs, roasted red peppers and olives.
  10. Brush a 4 quart baking dish with olive oil.
  11. Toss the cooked pasta with the sauce and half of each cheese, then spread it in the prepared baking dish.
  12. Sprinkle the remaining cheese over the pasta.
  13. Bake, uncovered, until browned, about 15 minutes.
  14. Let rest 15 minutes before serving.

Voila! You just made your family and yourself a wonderful Italian dish. I hope the smell has wafted through your home and attracted kids and family from the wood works! I'll see you all tomorrow. Good night!