Rigatoni Bolognese Al Forno Print Email

10-12 oz imported Rigatoni or Penne Rigate pasta
1-2 TBS extra virgin olive oil (optional)
1/2 sweet onion, slivered (optional)
1 package button or crimini mushrooms, sliced (optional)
1 jar Tony’s Bolognese Sauce
1/4 cup minced fresh Italian parsley (or basil)
¼ - ½ cup grated Tony’s Italian Cheese Blend, Parmigiano-Reggiano or Romano
½ cup Tony’s Parma Panko or Italian Breadcrumbs
1-2 TBS (approx) olive oil

Preheat oven to 425°. Boil the pasta in a large pot with plenty of salted water according to package directions, reserve 1 cup of the pasta water.

If not using onions and mushrooms, skip to next step. While pasta cooks preheat a large heavy skillet over medium to medium-high heat. Add 1-2 TBS oil, slivered onions and mushrooms, sautéing until just tender, about 5 minutes*.

Add Tony’s Bolognese Sauce and simmer 5 minutes to marry flavors. Toss hot pasta with sauce and parsley. Depending on the pasta you may want to add splashes of pasta water to keep the dish very saucey (pasta tends to absorb sauce). Brush or mist a casserole pan (or individual pasta bowls) with olive oil and add sauce. Fill well, slightly heaping pan or bowls.

Blend grated cheese with the breadcrumbs (grated mozzarella, asiago or fontina can also be added if desired) and toss while drizzling with enough olive oil to moisten. Sprinkle the medley over the pasta and place in preheated oven.

Roast until brown and sizzling hot, rest 5 minutes and serve with a tossed salad and rustic bread. – Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com

*Notes: Other quick cooking veggies such as peppers, asparagus, summer squash, etc can also be added. For a spicier ‘arrabbiata’ pasta, add pinches of crushed red peppers to taste.

Ricotta Variation: Blend 15 oz ricotta with 1 beaten egg and a 4 oz shredded fontina. Pour half of the pasta into the roasting pan, add spoonfuls of cheese over the pasta and then add remaining pasta medley - top with crumbs and cook as above.

Serves 4-6 - Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com

    Holiday Menu Holiday Menu 
Order Here