John Myers
Rigatoni Al Forno
The perfect rigatoni al forno recipe with a picture and simple step-by-step instructions.
- 300 g Rigatoni
- 800 g Canned tomatoes chopped
- 100 g Grated mozzarella
- 100 g Gouda middle-aged
- 100 g Cream 30% fat
- 70 g Frozen peas
- 100 ml Vegetable stock
- 2 Prosciutto cotto slices
- 1 small Onion
- 1 Clove of garlic
- 1 Sugar
- Salt
- Pepper from the grinder
- 8 Basil leaves
- 1 tsp Dried oregano
- 1 tsp Grated orange peel
- Extra virgin olive oil
- Peel the onion and garlic, cut fine cubes. Heat olive oil in a saucepan, sauté the garlic with the onions while adding a little sugar, add the chopped tomatoes / vegetable stock and reduce for about 25-30 minutes over medium heat (it is best to place a lid at an angle so that it does not splash but the water vapor can still escape ). Add some salt, oregano and orange zest to the tomato sauce (about the size of a small fingernail). In between puree with a hand blender and let simmer. Cut the prosciutto cotto into coarse strips for further use.
- Boil the rigatoni according to the description on the package.
- If the tomato sauce is reduced, take it off the stove and stir in the cream. Season with a little pepper and add the fresh basil that was previously cut into small pieces.
- Mix the hot rigatoni with the peas, prosciutto and tomato sauce. Brush a fire-proof dish with a little olive oil and add the pasta mixture. Sprinkle with the cheese and bake in a preheated oven at 200 ° C top / bottom heat for about 20 minutes.
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