Penne Rigate Al Forno
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 tablespoon olive oil, virgin
- 250 g minced pork or beef
- 200 ml vegetable stock
- 3 tablespoon tomato paste
- 200 ml sweet cream
- 1 tablespoon butter, cold
- 1 tablespoon parmesan, freshly grated
- salt
- Cayenne pepper
- 500 g penne riate
- 200 g cooked ham
- 200 g Gouda, rated or Edam
Print Recipe
Pin Recipe Instructions
- For the sauce, heat the olive oil in a saucepan, add the minced meat and stir-fry until it is crumbly and nicely browned. Add the tomato paste and roast briefly, this will soften the acidity of the pulp. Deglaze everything with the vegetable stock, add the cream and bring to the boil. Let the sauce simmer for about half an hour. Finally add the butter and season the sauce with salt, cayenne pepper and parmesan.
- Cook the noodles in plenty of salted water until they are firm to the bite, stirring occasionally. Strain the pasta in the sieve, drain and return to the saucepan.
- Add the sauce to the penne and heat. Cut the ham into 1 cm wide short strips, add them as well, stir in and heat the sauce.
- Preheat the oven to 180 ° C. Pour the mixture into a large baking dish and sprinkle with the grated Edam or Gouda cheese.
- Bake the casserole on the middle rack until the cheese melts and is golden yellow.
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