Schibbel`s Rigatoni Al Forno
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g cooked ham
- 3 tablespoon oil
- 4 tablespoon tomato paste
- 1 clove garlic
- 65 ml white wine
- 400 ml whipped cream
- 300 g riatoni
- Salt water
- 200 g peas (frozen)
- 250 g mushrooms
- 1 teaspoon, heaped broth, instant
- 1 glass water
- salt and pepper
- 250 g cheese (pizza cheese), rated
- 50 g cheese (Edam), rated
Print Recipe
Pin Recipe Instructions
- Cut the ham into small pieces and fry in the vegetable oil in a pan until lightly browned. Then add the tomato paste and roast for 3 - 4 minutes. Squeeze the garlic clove, add and deglaze with white wine after a minute. Then pour the cream on and add the grated Edam cheese while stirring vigorously, otherwise everything can burn.
- At the same time, clean the mushrooms with kitchen paper, cut them into slices and fry them briefly in a pan with a tablespoon of oil (about 1 - 2 minutes). If you wash them, they will absorb too much water, which can cause the sauce to become too watery.
- When everything comes to the boil again, add the peas (do not have to be thawed) and the fried mushrooms and season with salt, pepper and broth. If you now need more liquid, simply add a glass of water to the sauce. Some of the liquid also evaporates again in the oven.
- Now just cook the rigatoni for 8 minutes, not quite firm to the bite (with a specified cooking time of 11 minutes). Under no circumstances should the noodles be cooked too long, otherwise they will disintegrate and you won`t have any sauce between the noodles.
- Mix the rigatoni of the sauce, place in a baking dish and sprinkle with the pizza cheese. Baked in the oven for 5 - 10 minutes at 200 ° C (fan oven), then serve.
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