Creamy, cheesy, and so delicious, Cauliflower au Gratin is on the top of our list of comfort food side dishes. It’s great alongside your favorite main courses and is a huge hit on Thanksgiving!

sipandfeast.com

Serves 12

INGREDIENTS
1 large head of cauliflower cut into florets, about 8 cups worth
3 tablespoons butter melted
1 medium onion diced
3 cloves garlic minced
2 cups heavy cream
1 cup shredded gruyere cheese (or Fontina, Gouda, or Swiss) divided
1/4 cup grated Pecorino Romano divided
2 teaspoons fresh thyme leaves only
1/4 cup panko breadcrumbs
1 pinch nutmeg
2 tablespoons all-purpose flour
salt and pepper to taste

INSTRUCTIONS
Preheat oven to 350f and set one rack on the middle level and one towards the top.

Bring a large pot of salted water to boil and cook the cauliflower florets for 8 minutes or until almost fork tender, then drain and set aside.

Melt butter in a pot over medium heat then add the onion and cook until soft (about 7-8 minutes). Add the garlic and cook until fragrant (about 1-2 minutes).

Add the flour and cook until no white spots appear (1-2 minutes). Add the cream and bring to a low simmer. Once the cream starts to simmer remove the pot from the heat and mix in 3/4 cup Gruyere all of the Pecorino.

Add the cauliflower, thyme, and nutmeg to the pot and stir to combine. Give the sauce a taste and season with salt and pepper if required. A good amount of pepper is recommended.

Grease a 9×13 baking dish and pour the cauliflower into the dish. Top with the remaining Gruyere cheese and breadcrumbs. Bake for 25-30 minutes or until golden brown. If needed, the top can be broiled for the last 1-2 minutes but watch carefully.

Let the cauliflower au gratin sit for 10 minutes before serving.

For Classic Carbonara do as the Romans do, pick up some guanciale and Pecorino Romano cheese. If you can’t find them, just substitute bacon and Parmigiano Reggiano. In regard to pasta, the classic shape is tonnarelli, a long pasta, but spaghetti, mezze maniche, and rigatoni also work well. And don’t forget the eggs and freshly ground black pepper.

Serves 4

lacucinaitaliana.com

INGREDIENTS
12 oz. tonnarelli, spaghetti, mezze maniche or rigatoni
4 oz. guanciale or rindless bacon
¼ cup grated Pecorino Romano (or Parmigiano Reggiano)
4 fresh large egg yolks
salt
black pepper

INSTRUCTIONS
Cut the guanciale into ¼″ layers, then into long, 2″ strips.

Combine the egg yolks with the grated cheese and a pinch of black pepper.

Brown the strips of guanciale for 2 minutes in a pan, until crisp, then turn off the heat and leave to cool.

Bring a large pot of water to a boil. Add salt. Cook the pasta, setting aside a ladleful of the pasta cooking water, until al dente. Drain.

Pour the reserved hot water into the frying pan with the cooled guanciale, then transfer the pasta to the same pan and mix together. Add the yolk and cheese mixture, stirring rapidly.

In the warm pan with the hot pasta, the eggs will cook gently and become creamy – don’t stir over heat otherwise the carbonara will become lumpy. It’s important to stir quickly to prevent the yolks from congealing and taking on the texture of scrambled eggs.

Season with freshly milled black pepper and serve immediately on heated plates.

A variation, yet basically the same technique…

Riso al Forno is comfort food at its best! This baked rice dish combines Arborio rice, peas, and cheese that’s baked in a meat sauce until golden and bubbly. And riso al forno is a great gluten free alternative to baked pastas!

Serves 8

sipandfeast.com

INGREDIENTS
For the sauce:
2 tablespoons olive oil
1 medium onion diced
5 cloves garlic sliced
2 small anchovy fillets optional
1/2 teaspoon crushed red pepper flakes optional
2 pounds ground chuck
3 ounces tomato paste
2 28 ounce cans plum tomatoes hand crushed or blender pulsed
salt and pepper to taste

For the riso al forno:
2 1/2 cups Arborio rice
2 cups frozen peas thawed
2 cups scamorza shredded
1/4 packed cup basil leaves chopped
3/4 cup Pecorino Romano grated

INSTRUCTIONS
For the sauce:
Heat a large saucepan to medium-high heat with olive oil. Add the beef and cook until browned (about 7-10 minutes). Remove the meat to a plate, leaving 3-4 tablespoons of the fat in the pan.

Turn the heat down to medium and add the onion. Saute until soft (5-7 minutes) then add the garlic and anchovy and cook for another 2 minutes more or until fragrant and the anchovy dissolves. Add the hot red pepper flakes and cook for another 30 seconds.

Return the meat to the pan and add the tomato paste. Cook for 5 minutes, stirring frequently.

Add the plum tomatoes and mix in to incorporate. Once the sauce starts bubbling, turn the heat down to a very low simmer.

Cook for at least 20 minutes uncovered at a low simmer, stirring occasionally to avoid any sticking. Taste-test the sauce and adjust salt and pepper if required.

Assembling the riso al forno:
While the sauce is simmering parboil the rice in salted water for 8 minutes. Drain the rice and rinse under cold water. Mix the rice with the peas.

Preheat oven to 375f and set the racks near the middle level.

In a very large bowl combine the rice and peas with the sauce, reserving 3 cups of sauce for later. Also, mix in the basil, half of the scamorza cheese, and half of the pecorino.

Coat a 9×13″ baking dish with half of the remaining sauce. Pour the rice into the dish and top with the remaining sauce and cheese.

Bake the rice for 30-35 minutes or until tender. For extra color broil for 1-2 more minutes but watch carefully! Wait at least 10-15 minutes before eating so that the rice settles.

For extra color, broil for 1-2 minutes, but watch very carefully to avoid burning.

Zucchini Lasagna is a delectable twist on the classic Italian dish. Layer upon layer of thinly sliced zucchini, gently cooked to perfection, effortlessly replaces traditional lasagna noodles. This wholesome alternative boasts a creative and innovative approach to a beloved recipe, creating a lighter and healthier indulgence. Packed with flavorsome ricotta mixture and topped with bubbly, golden-brown cheese, every bite is a delightful symphony of taste and texture. Indulge in this satisfying culinary masterpiece, guilt-free, as you savor the harmonious blend of flavors.

Serves 4-6

thekitchn.com

INGREDIENTS
FOR THE SAUCE:
1/4 cup extra-virgin olive oil
4 cloves garlic, minced
2 (25- to 28-ounce) jars or cans tomato passata or crushed tomatoes
1/2 teaspoon kosher salt

FOR THE ZUCCHINI:
3 large zucchini (about 2 pounds total), ends trimmed
1 teaspoon kosher salt

FOR THE FILLING:
16 ounces whole-milk ricotta cheese (about 2 cups)
2 ounces coarsely grated whole-milk low-moisture mozzarella (about 1/2 cup)
2 ounces coarsely grated Pecorino Romano cheese (about 1/2 cup)
1/4 cup finely chopped fresh basil leaves
2 cloves garlic, minced, divided
1 teaspoon finely grated lemon zest
1 large egg
Freshly ground black pepper

FOR ASSEMBLY:
4 ounces grated whole-milk low-moisture mozzarella cheese (about 1 cup)
2 ounces coarsely grated Pecorino Romano cheese (about 1/2 cup)
Olive oil, for the baking dish
4 tablespoons thinly sliced fresh basil leaves, divided

INSTRUCTIONS
Make the sauce: Heat the oil in a medium saucepan over medium heat until shimmering. Add the garlic and sauté until fragrant, 1 to 2 minutes. Add the passata and salt, then use 1/2 cup water to rinse the jars; add that tomatoey water to the saucepan. Simmer gently until the oil rises to the top of the sauce, about 30 minutes. Taste and season with salt and pepper as needed, then remove from the heat to cool slightly.

Roast the zucchini: Meanwhile, cut the zucchini in half crosswise, then thinly slice each piece lengthwise into 1/4-inch-thick planks. Place the zucchini slices in a colander, gently toss with the salt, and set over the sink or a bowl to drain for 15 minutes. Arrange a rack in the middle of the oven and heat the oven to 450°F.

Line two rimmed baking sheets with parchment paper. Divide the zucchini planks between the baking sheets in a single layer, then pat them dry with a paper towel. Roast until the zucchini is dry to the touch, 10 to 15 minutes. Meanwhile, make the filling and prepare for assembly.

Make the filling: Stir all the filling ingredients together in a large bowl.

Prepare for assembly: Stir the remaining mozzarella and Pecorino for assembly together in a medium bowl.

Remove the zucchini from the oven, then lower the temperature to 375°F. Lightly coat a 9×13-inch baking dish with oil.

Spoon in enough tomato sauce to thinly coat the bottom of the dish. Arrange the zucchini planks in two rows down the length of the dish. There may be a bit of space between the rows — that’s okay! Dot with half of the filling mixture and carefully spread into a thin layer. Sprinkle with 1 tablespoon of the basil, then top with 3/4 cup sauce. Repeat with another layer of zucchini, filling, basil, and sauce. Finish with the remaining zucchini, then top with 3/4 cup sauce (you will have sauce left over). Sprinkle with the mozzarella-Pecorino mixture.

Place the baking dish on a baking sheet. Bake until bubbly and golden-brown, 40 to 50 minutes. Let cool 10 minutes, then sprinkle with the remaining 2 tablespoons basil before serving.

On the Abruzzo episode of Bonacini’s Italy, chef Michael prepares a protein commonly found in Abruzzo’s mountainous region: Lamb with Cheese and Egg. Cooked here with delicious mixture of egg and Pecorino, the Italian name for the dish is ‘Agnello Cacio e Uova’. The dish is satisfyingly simple, while somehow managing to also be uber-decadent and packed with flavor!

Serves 4

gustotv.com/recipes

INGREDIENTS
2 pounds (907 grams) lamb meat, cut into cubes
1/3 cup (80 ml) flour
2 tablespoons (30 ml) olive oil
1 onion, thinly sliced
½ cup (120 ml) white wine
1 tablespoon (15 ml) chopped rosemary
1 cup (240 ml) chicken stock
½ teaspoon (2.5 ml) salt
¼ teaspoon (1.25 ml) pepper
4 eggs
1 cup (240 ml) grated pecorino
1 tablespoon (15 ml) chopped flat-leaf parsley

INSTRUCTIONS
Heat oil in a large skillet over high heat.

Dredge the lamb cubes in flour, then sear on all sides until evenly browned. Remove from skillet and set aside.

Lower heat to medium low and add onion, cooking 1-2 minutes, until soft.

Add the white wine and bring to a boil, scraping up any stuck bits. Reduce.

Return the lamb to the skillet and add the rosemary, chicken stock, and season with salt and pepper. Bring to a simmer. [and cover]

Continue cooking for 3-4 hours, until the lamb is tender. [add more stock if sauce gets too thick]

Drain and reserve the excess cooking liquid, leaving the solids in the skillet.

In a bowl, mix together the eggs, pecorino, and some of the parsley.

Pour the egg mixture into the skillet with the lamb and cook, stirring, until the egg is firm.

Remove to a plate, garnish with parsley, and drizzle with reserved cooking liquid to finish. Serve hot.

Pasta alla Zozzona, “dirty pasta,” is the cousin of Carbonara and the brother-in-law of Amatriciana, the best of both worlds. This dish isn’t well known outside of Rome, which is why your friends will think you’re a genius for making it.

Pasta alla Zozzona is both beautiful and decadent. The creaminess, the zesty tomato flavor, and the fatty taste of sausage all pair perfectly.

Serves 2-4

vincenzosplate.com

INGREDIENTS
10.58 oz Rigatoni Pasta
3 free range/organic eggs
1 thick pork Italian sausage
5.29 oz Guanciale
½ Onion chopped finely
28.2 oz Peeled tomatoes
Pecorino Romano cheese as much as you like!
3 tbsp extra virgin olive oil
Fresh basil as much as preferred
Salt and pepper as much as required

INSTRUCTIONS
To Prepare the Sauce:
Pour the canned tomatoes into a bowl and gently press to break them down using a fork.

Remove the skin from the guanciale with a knife, but leave the fat.

Cut the guanciale into thin strips, then into bite-size pieces.

Make a shallow cut in the Italian sausage, then peel off the skin. Press the sausage meat flat with the side/tip of the knife and break it into smaller pieces.

Put three tablespoons of extra virgin olive oil in the frying pan. Add diced onion and cook for up to 7 minutes on medium heat (less if it starts to brown too much).

When the onion turns golden brown, add the guanciale, and once this is crispy add Italian sausage. Stir continuously making sure it is cooked all over.

Add some more extra virgin olive oil and allow it to cook through.

When sausage becomes greyish brown, add peeled tomatoes. Stir gently and cook for 15 minutes on medium-low heat.

Add a touch of salt and press down on the tomatoes to release the juice. Leave to cook for 15 more minutes.

To Cook the pasta:
Bring a large pot of water to a boil and add a generous tablespoon of sea salt.

Add rigatoni to the boiling water and cook for 13 minutes, (or follow packet instructions to ensure they’re al dente).

Stir pasta occasionally and once ready, scoop up a mug full of pasta water.

Make the Carbonara Sauce:
Separate the egg white and the yolk then whisk egg yolks in a bowl.

Add 4 generous tablespoons of Pecorino Romano. Mix the egg yolks and cheese with a fork until it thickens then add black pepper.

Mix a small amount of hot pasta water into the mix. The sauce should become a little runny, and the hot water should cook the egg yolks slightly.

Sprinkle fresh basil into the sauce, stir gently then add the pasta and Pecorino cheese.

Stir and toss until it becomes a pinkish color then add more Pecorino, and sprinkle black pepper on top.

Rome is known for 4 famous pasta dishes, two of which are Amatriciana and Carbonara. This pasta, Zozzona (translation: dirty!) is a combination of the two. All the savory tomato flavor of Amatriciana with the rich, creamy decadence of Carbonara – all with some Italian sausage thrown in for good measure. What’s not to love?

The real trick here, as it is for all Carbonara recipes, is making sure you take the time to temper the egg mixture with the hot pasta water. This way, you can ensure you end up with a really creamy sauce instead of scrambled eggs!

Serves 6

giadzy.com

INGREDIENTS
4 large egg yolks
1 cup freshly grated Parmigiano Reggiano cheese, plus more to serve
1/2 cup freshly grated Pecorinio Romano cheese
1 pound short pasta, such as Nodi Marini
1/4 pound diced pancetta
1 tablespoon olive oil
1 pound sweet Italian sausage, casing removed
2 shallots, diced
3 cloves garlic, smashed and peeled
1/4 teaspoon kosher salt
2 cups tomato passata
1 teaspoon Calabrian chili paste

INSTRUCTIONS
In a small bowl, combine the egg yolks, parmesan and pecorino cheeses. Stir together with a rubber spatula. Set aside.

Bring a large pot of water to a boil over high heat. Season the water generously with salt. Meanwhile, add the pancetta and 1 tablespoon olive oil to a large skillet. Place over medium heat and cook, stirring often until the pancetta is brown and crispy, about 5 minutes. Using a slotted spoon, remove the pancetta to a plate. To the hot pan with the pancetta fat add the Italian sausage. Cook the sausage, breaking it into small pieces with the back of wooden spoon, until the sausage is lightly browned and cooked through, about 7 minutes. Add the shallots, garlic and salt to the pan and cook until soft and fragrant, another 3 minutes. Add the passata and Calabrian chili paste. Stir to combine. Simmer the sauce for 10 minutes to allow the flavors to marry.

Meanwhile, add the pasta to the boiling water and cook until just barely al dente, about 11 minutes. Drain the pasta reserving 1 cup of pasta water.

Add the cooked pasta to the sauce along with 1/2 cup pasta water. Toss and stir to coat the pasta in the sauce and finish cooking the pasta. You may need to add an additional 1/4 cup pasta water if the sauce gets to thick. Temper the egg mixture with 1/4 cup pasta water, stirring constantly to prevent scrambling. When the pasta is al dente and coated in the sauce, remove the pan from the heat. Quickly stir in the egg yolk mixture and the pancetta, tossing and stirring until the sauce is creamy, glossy and clings to the pasta. Serve with additional cheese if desired.

Cast iron pan pizza is a tasty alternative to pizzas made on a steel, or in a pizza-specific pan. This recipe uses our classic New York pizza dough, plum tomatoes, block mozzarella, and Pecorino Romano cheese, and since it’s made in a cast iron pan, it holds up well to adding any additional toppings you’d like!

Serves 8

sipandfeast.com

INGREDIENTS
For the dough:
3 ¼ cups (406 grams) bread flour
½ teaspoon (2 grams) instant yeast
1 ½ teaspoons (8 grams) fine sea salt
1 teaspoon (4 grams) sugar
9 ounces (260 grams) cool water
1 tablespoon (14 grams) olive oil

For the cast iron pizza:
1 ~24 ounce dough ball from above
12 ounces crushed plum tomatoes drained of excess liquid
10 ounces low moisture block mozzarella cheese shredded, weight will vary, but use enough to cover the pizza completely
2 tablespoons Pecorino Romano grated
6 tablespoons olive oil divided
2 cloves garlic minced
½ teaspoon kosher salt
1 teaspoon Sicilian oregano

INSTRUCTIONS
For the dough:
Place water into a bowl large enough to hold both the water and all the dry ingredients and still have room to spare. Mix together dry ingredients in another bowl.

Add dry ingredients to water a bit at a time and mix thoroughly to form a dry rough mass.

Pour the oil over the dough, mix again to scrape off any dough residue stuck to side of the bowl, and place the rough shaggy dough onto a work surface.

Knead the dough for 5-7 minutes. If the dough is too sticky, place a clean bowl inverted over the dough and wait 30 minutes before resuming. Return to kneading (just make sure to knead for at least a total of 5 minutes).

Place the bowl over the dough once more and let sit for 30-40 minutes to warm up before forming the dough ball.

After 40 minutes pull the dough towards its end repeatedly to form a smooth ball. Pinch the seam side and place the dough ball seam side down into an oiled bowl and cover tightly with plastic wrap. Refrigerate for at least 12 hours, but preferably 1 day before using.

For the cast iron pizza:
Coat the bottom of a 12-inch cast iron pan with a ¼ cup of olive oil. Remove the dough from the bowl and place it into the pan. With your fingertips begin pressing the dough into the corners of the pan. You might not be able to do this in one attempt. Place plastic over the pan and let the dough warm up.

After 2 hours the dough should have filled the pan. If not, just press it into the sides of the pan with your fingers once more. Again cover with plastic and at this point, preheat the oven to 550f and set the rack to the middle level.

Drain the crushed tomatoes of any excess water. You will need approximately 1 ½ cups of drained tomatoes. Add a ½ teaspoon of kosher salt to the tomatoes and set aside. Mix the minced garlic with 2 tablespoons of olive oil and set aside.

Remove the plastic from the pan and if required press the dough into the edges. Spread the sauce to the edges of the dough and top with the mozzarella.

Drizzle the garlic oil all over the top of the pizza.

Bake the pizza for 14 minutes then remove it from the oven and top it with the Pecorino and oregano. Return to the oven and cook for another 1-2 minutes.

If the pizza’s bottom is not brown enough, simply cook the pizza in the pan over medium heat until the bottom is browned to your liking. Make sure to check frequently to not burn the pizza!

The total cooking time will be approximately 15-18 minutes. Let the pizza sit for 5 minutes before cutting and serving.

Notes
– Different size pans can be used with the same size dough ball. This recipe will yield a thick 12-inch cast iron pizza or a thinner 14-inch pie. If using the 14-inch pan, you might need to stretch it a bit more and the pizza will cook in about 12-14 minutes versus 15-18. You will also need a bit more cheese and sauce.
– The dough can be cold fermented for as little as 12 hours in the fridge, to as long as 72 hours.
– The dough can be made in a stand mixer. Knead at low speed for 5-7 minutes then ball the dough and place it in an oiled tightly covered container overnight.
Cooking time will vary depending on the exact oven temp but should be around 15-18 minutes.
– If the bottom of the pizza isn’t brown enough, simply heat the pan over medium heat and cook to your liking.

Chef Michael Bonacini of Gusto TV’s ‘Bonacini’s Italy’ highlights the tiny region of Molise, exposing some of its best kept savoury secrets. Starting with a classic, Michael cooks up a delicious multi-layered Chicory Timbale, a pie filled with fresh chicory, ripe Roma tomatoes, and sliced prosciutto. To crisp up the top of the pie, Michael tops his delicious dish with finely grated pecorino cheese and crunchy breadcrumbs.

Maybe try using another bitter green if can’t find chicory.

Serves 6

gustotv.com/recipes

INGREDIENTS
2-3 bunches chicory
2 tablespoons (30 ml) butter
½ cup (120 ml) stale breadcrumbs, finely ground in a food processor
½ teaspoon (2.5 ml) salt
1 teaspoon (5 ml) ground black pepper
2 cups (470 ml) grated scamorza cheese
3 Roma tomatoes, thinly sliced
7 ounces (198 g) thinly sliced prosciutto
5 eggs, beaten
1 cup (240 ml) grated Pecorino Romano, plus more for serving

INSTRUCTIONS
Preheat oven to 350 F (175 C). Line an 8-inch (20.5 cm) springform pan with parchment paper. Mist or grease parchment paper with oil.

Chop off woody ends of chicory. Clean and slice into 1-inch (2.5 cm) pieces.

Boil trimmed chicory in salted water for 6 minutes, until tender.

Drain, then squeeze as much moisture out of the chicory as possible. Transfer to refrigerator to chill.

Heat butter in a skillet over medium heat and add breadcrumbs. Cook, stirring, until breadcrumbs are toasted. Remove from heat to cool at room temperature and reserve.

Season the chilled chicory with salt and pepper.

In the prepared springform pan, create layers in the following order:

– place half of the chicory in the bottom of the pan
– cover with half of the grated scamorza cheese
– layer in the tomato slices
– neatly layer over half of the sliced prosciutto
– cover prosciutto with the remaining chicory
– add the remaining grated scamorza cheese
– top with the remaining sliced prosciutto

When layered, pour the beaten eggs evenly over the entire pan.

Toss the reserved toasted breadcrumbs with grated Pecorino and sprinkle in an even layer over the top.

Bake for 30-40 minutes or timbale is cooked through and breadcrumbs are golden and toasted.

Before serving, cool the baked timbale for 10 minutes at room temperature.

When ready, remove the sides from the springform pan, slice into wedges, and serve warm.

This anelletti al forno recipe is primo Sicilian comfort food: cheesy baked pasta coated in rich, meaty ragù. The dish is adaptable, so feel free to make substitutions. Asparagus, mushrooms, or cubed cooked potatoes can be swapped in for the vegetables, while ground poultry makes a fine replacement for the meat.

Serves 6-8

saveur.com

INGREDIENTS
2 Tbsp. extra-virgin olive oil or lard, plus more for greasing
1 medium carrot, peeled and finely chopped
1 medium celery stalk, finely chopped
½ medium onion, finely chopped
Sea salt and freshly ground black pepper
8 oz. ground beef
8 oz. ground pork
½ cup dry red wine
½ tsp. ground cinnamon
Pinch finely grated nutmeg
1½ (28-oz.) cans whole peeled tomatoes, tomatoes coarsely chopped, juice reserved
¾ cup peas, frozen or fresh
1 medium eggplant (12 oz.), cut into ½-in. cubes
Vegetable oil, for frying
2 Tbsp. bread crumbs
2 lb. dried anelletti, or other small pasta
4 large hard-boiled eggs, coarsely chopped
One 6-oz. slice deli ham, cut into ¼-in. cubes
12 oz. primosale or provolone cheese, cut into ¼-in. cubes
½ cup finely grated caciocavallo or Pecorino Romano cheese

INSTRUCTIONS
To a large pot set over medium heat, add the olive oil, carrot, celery, and onion and season with salt. Cook, stirring occasionally, until the vegetables are soft but not beginning to brown, about 20 minutes.

Add the beef and pork, season generously with salt and black pepper, and turn the heat to medium-high. Cook, using a spoon to break up any large chunks, until browned, 5–8 minutes. Add the wine and stir, scraping up any browned bits from the bottom of the pot, and cook until most of the liquid has evaporated, about 6 minutes. Stir in the cinnamon and nutmeg, then add the tomatoes and their juices and bring to a simmer. Turn the heat to low, partially cover, and cook at a bare simmer until the meat is very tender and the sauce has thickened, about 2 hours. Stir in the peas and season with salt and black pepper.

While the ragù cooks, place the eggplant in a colander in the sink. Sprinkle generously with salt and toss to coat. Place a plate atop the eggplant and top it with a heavy jar, then set aside to drain for 1 hour.

Into a deep skillet set over medium-high heat, pour 1 inch of vegetable oil. When it’s shimmering but not yet smoking, add enough eggplant to fit in a single layer without crowding the pan and fry, stirring and turning the eggplant occasionally, until deep golden brown, 8–10 minutes. Transfer to a paper-towel-lined plate, then repeat with the remaining eggplant, adding more oil as needed.

Position a rack in the center of the oven and preheat to 350°F. Oil a 9-by-13-inch baking dish, then add the bread crumbs and shake to coat the pan (shake out any leftover crumbs and reserve); set aside.

Bring a large pot of generously salted water to a boil, then add the pasta and cook until al dente, about 8 minutes. Drain, then transfer back to the pot and stir in 4 cups of the ragù (reserve any left over for another use).

Spoon half of the pasta into the baking dish, then top evenly with the eggs, ham, half of the primosale, and half of the caciocavallo. Top with the remaining pasta, spread it in an even layer, and sprinkle with the remaining primosale, caciocavallo, and (if any remain) breadcrumbs.

Bake until the cheese is melted about 30 minutes. Set aside for at least 15 minutes before serving

Sausage and peppers rigatoni is where it’s at! Sweet bell peppers, fragrant fennel sausage, onions, Sicilian oregano, and olive oil. A winning combination at any time. But throw in some tomatoes, Pecorino Romano, fresh basil, and toss it all together with pasta and you’ve got a crazy good super easy meal that pleases even the pickiest eaters.

Serves 6

sipandfeast.com

INGREDIENTS
1 pound rigatoni or penne, ziti, etc
1 ½ pounds Italian sausage
⅜ cup extra virgin olive oil
6 cloves garlic sliced
2 large red bell peppers or any color you like, sliced
2 large green bell peppers or any color you like, sliced
1 large onion sliced
¾ cup water for steaming veggies
3 ounces tomato paste
1 28 ounce can plum tomatoes hand crushed or blender pulsed
2 teaspoons Sicilian oregano or Italian oregano
salt and pepper to taste
¼ cup Pecorino Romano grated
¼ cup basil leaves hand torn
1 cup reserved pasta water will not need all of it

INSTRUCTIONS
Preheat oven to 450f. Roast the sausage links for approximately 25 (flipping halfway through) minutes or until cooked through and browned. Slice the sausage on a bias into ½” thick pieces once cool enough to handle.

Meanwhile, heat a very large pan to medium-low and add the olive oil and garlic. Once the garlic turns golden add the peppers and onions and mix to coat with the oil. Pour the water into the pan, cover, and cook over medium heat until soft.

At this time bring a large pot of salted water (2 tablespoons kosher salt per gallon) to boil.

After 15 minutes of cooking, remove the lid from the peppers and continue to cook over medium heat until most of the water evaporates and the peppers are very soft.

Once the water has mostly evaporated, add the tomato paste and cook for 5 minutes, stirring frequently. Next, add the crushed plum tomatoes and bring the sauce to a simmer.

Add the sliced sausage links to the sauce and continue to simmer. Season the sauce with the oregano and begin to boil the pasta.

Cook the pasta to 1 minute less than al dente, drain and add to the sauce. Cook until the pasta is just al dente then turn off the heat. Taste test the sauce and season with salt, pepper, and more oregano if desired to taste. Add the Pecorino and stir to incorporate. Finish with hand-torn basil and serve immediately. If the pasta is at all dry add a couple of ounces of reserved pasta water to loosen it up.

Note:
– If the pasta dries out at all just add a touch of the reserved pasta water to loosen it up and mix well before serving.