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Schiaffetoni

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Ingredients

  • 1 package giant rigatoni or cannelloni pasta
  • 1 1/2 pounds Italian sausage
  • 1/2 pound prosciutto cotto cut 1/4" cubes
  • 3 eggs
  • 1 cup grated Pecorino divided
  • 1/2 cup finely-chopped Italian parsley
  • 2 cups Basic Tomato Sauce (see recipe)

Details

Servings 4

Preparation

Step 1

Bring 6 quarts water to a boil and add 2 tablespoons salt.

Roast the sausage 20 minutes at 375 degrees and cool. Raise oven heat 400 degrees.

Cook pasta according to package instructions but remove 1 minute early. Drain and refresh with cold water and drain again and set aside.

Place cool cooked sausage in food processor and pulse until ground but not much. Place in a large mixing bowl and add prosciutto cotto, eggs, 1/2 cup grated cheese and 1/2 cup chopped parsley and mix well. Season with salt and pepper and carefully stuff, using a piping bag or a small spoon, into pasta tubes.

Layer pasta tubes in an oiled 8-inch by 10-inch baking dish, alternating with Basic Tomato Sauce and grated cheese, until dish is full. Place in the oven and cook 15 to 20 minutes until golden-brown and crispy on top and serve.

This recipe yields 4 servings.

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