Recipe: Spicy Rigatoni with Two Cheeses
- 12 tablespoons olive oil
- 3 medium yellow onions, chopped
- 2 tsp minced garlic
- 4 teaspoons dried basil
- 2 teaspoons dried crushed red pepper
- 4 cups low sodium chicken broth
- 2 pound rigatoni
- 5 cups packed grated Havarti cheese
- 2/3 cup grated Parmesan cheese
- 1/4 cup julienned fresh basil
- 1/3 cup sliced pitted brine-cured olives (such as Kalamata)
- 6 28-ounce cans Italian plum tomatoes, drained and stems removed
First drain all the tomatoes, remove the stems and chop into large chunks and set aside in a large bowl.
In a large heavy dutch oven heat the 6 tablespoons of olive oil over medium-high heat. Add the chopped onions and sauté for 5 minutes so the onions become translucent and fragrant. Add the garlic and cook for 30 seconds to 1 minute more stirring frequently. Add the chopped drained tomatoes, dried basil and crushed red pepper. Bring to mixture to a boil, breaking up tomatoes with a wooden spoon. Once the mixture is boiling add the chicken broth and bring to boil again. Reduce heat to medium and simmer the mixture uncovered until the mixture has reduced by half. This will take about 1 hour but will need to be stirred frequently to prevent burning.
Preheat oven to 375°F.
Meanwhile cook the 2lbs of rigatoni pasta in a large pot of boiling salted water and cook to package specifications for al dente; drain well. Return pasta to same pot with the water drained and toss it with 6 tablespoons of the remaining olive oil. Pour the pasta into the pot once it has reduced by half and then mix in the havarti cheese and combine well.
Transfer the combined mixture into a 13x9x2-inch glass baking dish. Sprinkle the top with sliced olives, and then top with the grated Parmesan cheese. Bake for 30- 40 minutes. Remove from the oven and sprinkle with basil and serve
Meal type: dinner
Culinary tradition: Italian
Copyright © Andicakes 2010.
Recipe by yumm yumm yumm.
Microformatting by hRecipe.