Schiaffetoni
By á-174942
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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