step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Chop the Shallot (1) into 1/4 inch pieces and put into a medium bowl.
step 3
Mince the Garlic (3 cloves) add 1/3 to the bowl. Set aside remaining garlic.
step 4
Discard the stem, pith and seeds of the Red Bell Pepper (1). Cut into 1/4 inch dice; add to bowl.
step 5
Remove the Fresh Parsley (3 Tbsp) leaves from the stems; discard stems. Chop ½ the leaves. Save remaining leaves whole for garnish.
step 6
Cut the Spanish Chorizo (2) and ONLY ½ of the Smoked Ham (3 oz) into 1/4 inch pieces; set aside.
step 7
Heat a medium saucepot over medium-high. When hot, add the chorizo and ham and cook for 3 minutes; hold for next step.
step 8
In a large saucepot over high, add Water (8 cups) and Salt (2 tsp) bring to a boil. Add the Rigatoni (8 oz), stir. Cook for 10 to 12 minutes, reserve ¼ cup of pasta water, then drain pasta in a colander.
step 9
Return the pasta to the pot, drizzle with a little Olive Oil, and toss. Cover and hold.
step 10
While the pasta is cooking, add the shallot, garlic and red bell pepper mixture to the chorizo and ham; reduce the heat to medium. Sauté for 5 to 7 minutes.
step 11
Add Tomato Sauce (1 cup), White Cooking Wine (2 Tbsp), Dried Basil (1/2 tsp), Dried Oregano (1/4 tsp), Paprika (1/4 tsp), Salt (1/2 tsp), and Ground Black Pepper (1/4 tsp). Cook for 5 minutes.
step 12
Reduce heat to low, add Kemps Heavy Whipping Cream (1/3 cup) and the reserved pasta water; stir until combined. Simmer for 3 to 5 minutes.
step 13
Pour the tomato cream sauce over the rigatoni. Stir in the Parmesan Cheese (4 Tbsp). Transfer the pasta to a baking dish, sprinkle the Shredded Mozzarella Cheese (1 1/3 cups), evenly over the top and bake for 20 minutes until the cheese starts to turn a golden brown.
step 14
Cut the Baguettes (2) into 1 inch thick slices at a 45 degree angle.
step 15
Combine Butter (4 Tbsp) remaining garlic, parsley, Olive Oil (2 Tbsp), Salt (1/4 tsp), and Ground Black Pepper (1/4 tsp) in a small bowl.
step 16
Spread garlic mixture on one side of each baguette slice; place on baking sheet. Bake in the oven for 8 to 10 minutes until the bread has browned slightly.
step 17
Serve the baked rigatoni family-style, in the baking dish. Offer the garlic bread wrapped in a colorful cloth napkin in a basket or on a plate. Serve and enjoy!
