Rigatoni Alla Silana
Recipe first for 4 people based on Tomatoes with tomato - cooking method to boil.
Preparation:
Preparation: In a large earthenware dish, put the chopped tomatoes, the chopped onion, garlic and parsley, the chopped basil, the diced ham, the sliced sausage, the strips of bacon, the mushrooms (soaked only if necessary) in small pieces, the olive oil (not previously fried) and the chopped chilli pepper. Let it boil slowly for a couple of hours, season with salt, adding a little water from time to time if the sauce is drying out. Boil the rigatoni in plenty of lightly salted water, drain them al dente, pour them into the pan containing the sauce and stir. After they are well seasoned, transfer them to a ruoto, sprinkle them with grated pecorino cheese, black pepper ground in a mortar, knobs of butter (possibly the natural one from «butirri») and small pieces of fresh caciocavallo, keeping the ruoto over low heat. When everything is well blended, serve the rigatoni piping hot.
Ingredients:
Ingredients: 400 G Rigatoni Pasta - 600 G Tomatoes - 1 Onion - 2 Garlic Cloves - 1/2 Tablespoon Minced Parsley - 1 Tuft Basil - 150 G Ham - 150 G Dried Sausage - 100 G Pork Cheek - 10 Cl Olive Oil Extra-virgin olive - 20 G Dried Porcini Mushrooms - 1 Hot Pepper - 50 G Butter - 100 G Fresh Caciocavallo Cheese - 70 G Grated Pecorino Cheese - Salt - Black Pepper
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