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Schiaffetoni

  • 4servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins
VitaminsA, B1, B2, B3, B9, B12, H, C
MineralsFluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 package giant rigatoni or cannelloni pasta

  3. 1 1/2 pounds Italian sausage

  4. 1/2 pound prosciutto cotto -- cut into 1/4" cubes

  5. 3 eggs

  6. 1 cup grated pecorino -- divided

  7. 1/2 cup finely-chopped Italian parsley

  8. 2 cups basic tomato sauce -- seenote

Instructions Jump to Ingredients ↑

  1. * Note: See the "Basic Tomato Sauce" recipe which is included in this collection.

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

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

  4. 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.

  5. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5721)

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