Rigatoni with Rapid Ragu
Mortadella, a slow-smoked Italian sausage, is also used in Lucinda's Italian meatloaf, polpette.
From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Mad Hungry, March 2011
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 1/2 tablespoons tomato paste
- 3/4 pound ground pork
- 1/2 pound mortadella, chopped fine
- 8 ounces tomato sauce, can use canned if you don't have homemade
- 3 tablespoons fresh flat-leaf parsley
- 1 pound rigatoni pasta
- Freshly grated Parmesan cheese
- Freshly ground black pepper
- Bring a large pot of water to a boil.
- Pour the olive oil and garlic in a heavy-bottomed 2-quart saucepan over medium heat and cook until the garlic sizzles and is slightly golden, about 1 minute. Stir in the tomato paste and cook for 1 minute. Add the pork and mortadella and cook, while stirring, until the pinkness is eliminated, about 10 minutes. Stir in the tomato sauce and 1 tablespoon of water. Reduce the heat to low and cook for 20 minutes, stirring occasionally. Stir in the parsley.
- Meanwhile, with 15 minutes left for the sauce to cook, generously salt the boiling water. Add the rigatoni and cook until tender but still firm. Set the timer for 2 minutes less than the package instructions specify and taste for doneness. Toss the rigatoni with the sauce and serve topped with Parmesan cheese and pepper.
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