Rating: 4.38 stars
26 Ratings
  • 5 star values: 16
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

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, Mad Hungry, March 2011

Gallery

Read the full recipe after the video.

Recipe Summary

Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil.

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  • 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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Reviews (1)

26 Ratings
  • 5 star values: 16
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
10/10/2012
A very nice recipe. I appreciate the "weeknight" being actually a weeknight recipe. The mortadella had great flavor but still looked like lunch meat in the pasta. The picture they provide does not.