Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C).
2.
Chop the
Shallot (1)
into 1/4 inch pieces and put into a medium bowl.
3.
Mince the
Garlic (3 cloves)
add 1/3 to the bowl. Set aside remaining garlic.
4.
Discard the stem, pith and seeds of the
Red Bell Pepper (1)
. Cut into 1/4 inch dice; add to bowl.
5.
Remove the
Fresh Parsley (3 Tbsp)
leaves from the stems; discard stems. Chop ½ the leaves. Save remaining leaves whole for garnish.
6.
Cut the
Spanish Chorizo (2)
and ONLY ½ of the
Smoked Ham (3 oz)
into 1/4 inch pieces; set aside.
7.
Heat a medium saucepot over medium-high. When hot, add the chorizo and ham and cook for 3 minutes; hold for next 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.
9.
Return the pasta to the pot, drizzle with a little Olive Oil, and toss. Cover and hold.
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.
11.
Add
Tomato Sauce (1 cup)
,
White Cooking Wine (2 Tbsp)
,
Dried Basil (as needed)
,
Dried Oregano (as needed)
,
Paprika (as needed)
,
Salt (as needed)
, and
Ground Black Pepper (as needed)
. Cook for 5 minutes.
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.
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.
14.
Cut the
Baguettes (2)
into 1 inch thick slices at a 45 degree angle.
15.
Combine
Butter (4 Tbsp)
remaining garlic, parsley,
Olive Oil (2 Tbsp)
,
Salt (as needed)
, and
Ground Black Pepper (as needed)
in a small bowl.
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.
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!
