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Oct 16 2011

Baked Rigatoni With Chipotle Sausage And Goat Ricotta

INGREDIENTS

two chipotle pork sausages from here
large can crushed san marzanos
one pound rigatoni
salt and pepper
dried oregano
olive oil
crushed red pepper
half cup diced onion
six diced cloves of garlic
half pound goat ricotta
one pound fresh mozzarella
fresh basil leaves
three fourths cup grated parmigiano reggiano
one cup dry white wine

Sautee the onions until getting translucent, add the garlic, and continue to sautee until cooked, adding generous amounts of fresh-ground black pepper, a nice pinch of dried oregano (crushed between your fingers), and some crushed red pepper flakes.

Remove the sausage from the casing and sautee until fully cooked and starting to brown.

Deglaze with the white wine and boil off all the EtOH.

Add the tomatoes, turn heat down to lowest setting, cover, and allow to simmer for about 45 minutes. While this is happening, parboil the rigatoni in salty water until only half-done, for about six minutes, and then drain.

This is what the finished sauce looks. Turn off the heat. Salt to taste, but go easy: cheeses add substantial salt.

This is a really nice goat ricotta. Don’t drain the liquid! Add it with the cheese.

Grate the fresh mozzarella. We ended up munching on it as we did so, so not a full pound went into the baked dish!

Add the rigatoni and ricotta cheese to the sauce.

Mix well.

Lay down the first layer. First cover the bottom of the dish with the coated pasta, then add basil leaves, grated mozzarella, and grated parmigiano reggiano.

Repeat layering until the pasta is gone, and then finish the top with mozzarella first (more generously than the inner layers), then grated parmigiano, and then some basil leaves. Depending on how liquidy your sauce ended up, you may want to sprinkle a few handfuls of water on top before the final cheese and basil garnish. In this case, I did so, as you want to see some liquid on the bottom of the pan before it goes in to the oven.

Bake in a preheated 400 degree oven until finished, 30-40 minutes. The good thing about using a glass pan is that you can when it is done: you want to see the liquid in the bottom of the pan start boiling away, and then allow to cook until it is almost–but not completely–boiled off. In this case, it took the full 40 minutes.

Oh, man, this shitte was fucken GOODE! Our good friend Scribbler–barman and raconteur par excellence–graced us with his presence to share this wonderful repast and a few cocktails. Note that if you are vegetarian, you can leave out the sausage and otherwise make exactly the same, although you should add another small can of tomatoes.

4 comments

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  1. 1
    Isis the Scientist

    What the fuck have you done to the sausage of my people????

  2. 2
    scribbler50

    Thanks for the invite last night, prof, that rigatoni was awesome!!! (But equal credit goes to Mrs. Physioprof.)

  3. 3
    Sxydocma1

    CPP. Have you ever tried to make your own ricotta? I just saw a method for it in last month’s Bon Appetit but haven’t got around to trying it yet. That dish looks yummy. I’m going to make it this weekend!

  4. 4
    Sheila

    Hey, I just started reading your blog after Pharyngula got transferred to freethoughtblogs. THIS RECIPE IS AWESOME! Changes I made, just cuz I only had it, was Barilla medium shell macaroni instead of rigatoni, and I too ate a large part of the fresh mozzarella so I think 12 oz is enough, if one does NOT allow for snacking.

    @Sxydocma1, I HAVE made my own ricotta and fresh mozzarella;and yes it was good. One must find a local source of milk that is not ultra heat pasturized; otherwise it won’t work. I used Braum’s milk, a local dairy with their own chain of stores, that supplies Oklahoma, parts of TX, and some parts of other nearby states; and it worked fine. All you need is a rennet tablet and some cheesecloth. http://www.cheesemaking.com/ is a good site to purchase cheese making kits (rennent; cheesecloth) and more information about different types of milks.

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