Schiaffetoni

4 servings

Ingredients

Quantity Ingredient
1 pack Giant rigatoni or cannelloni
Pasta
1½ pounds Italian sausage, roasted 20
Minutes at 375 degrees and
Cooled
½ Prosciutto cotto, cut into inch cubes
3 Eggs
½ cup Grated pecorino plus 1/2
Cup
2 bunches Italian parsley, finely
Chopped to yield 1/2 cup
2 cups Basic tomato sauce, recipe
Follows

Directions

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

Preheat oven to 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, ½ cup grated cheese and ½ 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 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.

Yield: 4 servings

MOLTO MARIO SHOW #MB5721

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