Ingredientes
- 2 lbs. rigatoni
- ¼ cup pancetta, very thinly sliced
- (if you can't find pancetta, use regular bacon)
- 2−1/2 lbs. Italian sausage, casing removed (hot or sweet, your preference)
- 1 onion, chopped
- 1 carrot, chopped
- 8 Ounce mixed mushrooms, sliced (variety your preference)
- 3 tbsp. julienne basil
- 3 tbsp. chopped parsley
- 3 lbs. ricotta
- ½ cup heavy cream
- 1 cup chicken stock
- 2 cups grated provolone cheese
- 1−1/2 cups crumbled Gorgonzola cheese (or blue cheese)
- 1 28−oz can Italian plum tomatoes, drained and chopped
- 1−1/2 cups grated pecorino Romano cheese (or Parmesan)
Preparação
- Cook pasta in a large pot of boiling, salted water until only halfway
- cooked, according to package directions. Drain, and rinse under cold water
- to stop cooking. Toss with a minimal amount of olive oil to prevent
- sticking.
- Cook pancetta (or bacon) in large skillet over medium heat until well
- browned, and crisp, stirring occasionally, about 10 minutes. Drain on a
- paper towel. Add sausage to drippings in skillet and cook, breaking up large
- pieces, until well browned. Transfer to paper towel. Pour off all but 3
- tbsp. drippings from skillet. Add onion, carrot, mushrooms, basil and
- parsley. Cook until onion is tender, and mushrooms are golden brown. Season
- with salt and pepper and set aside.
- Preheat oven to 400 degree F. Spray a large baking pan well with cooking
- spray.
- Place ricotta in a large bowl. Gradually whisk in cream. Stir in stock. Add
- pasta, pancetta, sausage, onion mixture, provolone, Gorgonzola, tomatoes,
- and 1 cup Romano. Season with salt and pepper and stir well. Transfer to
- prepared dish. Sprinkle with remaining Romano. Cover and bake 35 minutes.
- Remove cover and bake an additional 20 minutes, or until very golden brown,
- and bubbly.
