Pasta ’Ncasciata (Sicilian Baked Pasta)

foodandwine.com

Charlene G

1 pound uncooked rigatoni

2 small eggplants (about 1 ½ pounds), unpeeled, stemmed, and sliced crosswise into ¼-inch-thick rounds

5 ½ teaspoons kosher salt, divided

6 tablespoons olive oil, divided

12 ounces ground pork

1 medium-size (10-ounce) yellow onion, chopped (about 1 ¾ cups)

8 garlic cloves, finely chopped (about 3 tablespoons)

2 (28-ounces) cans whole peeled San Marzano tomatoes, crushed by hand and juices reserved

2 tablespoons tomato paste

2 teaspoons granulated sugar

1 cup fresh or frozen sweet peas (optional)

12 large basil leaves, thinly sliced (about ⅓ cup), plus more for garnish

8 ounces caciocavallo or provolone cheese, grated (about 2 cups)

2 ½ ounces Parmigiano-Reggiano cheese, grated (about ½ cup)

Directions at foodandwine.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer