Rigatoni alla sila
Instructions
In a large crock put chopped tomatoes, onion, garlic and parsley, chopped basil, ham in small cubes, sausage slices, Bacon strips, mushrooms (soaked only if needed) into pieces, olive oil (not previously fried) and the chopped chilli.
Let it simmer for a couple of hours, add salt, occasionally adding a little water if the sauce is drying.
Boil in plenty of lightly salted water the rigatoni al dente, drain them, place them in the pan with the sauce and mix.
After that will be well-seasoned, transfer it to a wheel, sprinkle grated pecorino cheese, black pepper and crushed in a mortar, butter flakes (possibly the natural one of «butirri») and small pieces of fresh caciocavallo, holding the wheel on a low flame.
When everything is well blended, served the rigatoni well hot.
Ingredients and dosing for 4 persons
- 400 g of type rigatoni pasta
- 600 g of tomatoes
- 1 onion
- 2 cloves of garlic
- 1/2 tablespoon of chopped parsley
- 1 sprig of basil
- 150 g of ham
- 150 g of dry sausage
- 100 g of pork cheek
- 10 cl of olive oil extra virgin
- 20 g of dried porcini mushrooms
- 1 chili
- 50 g of butter
- 100 g of fresh caciocavallo cheese
- 70 g of grated pecorino cheese
- Salt
- Black pepper