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Passed-down Italian Recipe

Published : 07/14/2015 07:50:03
Categories : Entree

Passed-down Italian Recipe

Olde Bill's comments: This recipe cooks up quickly and is full of flavor. When making this for my faily, I'll buy a wine-cured Italian salami at the deli that really adds a lot to this recipe. However, do use your favorite type. The cook always calls the shots. If you're not a fan of bell peppers, omit them. I also like fresh basil, but dried is a good substitute as opposed to none. A family favorite!

Baked Rigatoni with Italian Salami

(Serves 6)

8 ounces Rigatoni (or your favorite pasta), uncooked 2 (14 1/2 ounce) cans stwed tomatoes (use a good brand) 4 tablespoons Antonio's Italian Spice Blend 2 cloves garlic, crushed and minced 1/4 cup chopped fresh basil (2 teaspoons dried) 6 ounces thin deli-sliced Italian salami 1 medium green bell pepper sliced into 4 rings (optional) 8 ounces shredded Mozzarella cheese 2 tablespoons grated Parmesan cheese Cook Rigatoni, or your favorite pasta, to package directions, drain well.

In a 2-quart sauce pan added stewed tomatoes, Antonio's Italian Spice Blend, garlic and basil; stir. Bring to a slow boil over medium heat, lower heat and simmer for 10 minutes, stirring often to prevent sticking. Meanwhile, lightly spray a 2-quart baking dish with oil. Spoon 1/2 tomato mixture and 1/2 Rigatoni into baking dish. Arrange 1/2 of the sliced salami over top. Repeat layer. Top with 4 sliced bell pepper rings and sprinkle cheese evenly over all. Bake in a 350-degree oven for 30 minutes or until cheese is lightly browned. Remove from oven and allow to cool before slicing into 4 pieces. Enjoy!

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