Pasta al Forno Siciliana

Name: Pasta al Forno Siciliana
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g rigatoni; 500 g ragù; 2 hard-boiled eggs; 150 g caciocavallo; 100 g peas; 40 g breadcrumbs; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Pasta al Forno Siciliana hails from the sun-drenched island of Sicily, where it finds its place on tables during Sunday feasts and family celebrations. Baked in traditional Sicilian trays, this dish embodies the island's approach to bold flavors and comforting textures, bringing together a medley of ingredients that reflect the region's rich culinary history.

Expect a harmonious blend of flavors, where the hearty ragù melds seamlessly with the creaminess of caciocavallo and the subtle sweetness of peas. The rigatoni captures the sauce, while the crisp breadcrumbs offer a delightful contrast. Each forkful reveals the tender bite of hard-boiled eggs, a surprising element that completes this savory symphony.

Ingredients

400 grigatoni
500 gragù
2hard-boiled eggs
150 gcaciocavallo
100 gpeas
40 gbreadcrumbs
to tastefine sea salt

Method

Bring a large pot of water to a rolling boil over high heat. Add a generous amount of fine sea salt until the water tastes like the sea. This step is crucial for seasoning the pasta from within, which is essential for the final dish.
In a wide pan over medium heat, combine the 500 g of ragù and 100 g of peas. Stir occasionally, allowing the peas to cook and absorb the flavors of the ragù. Taste and adjust with fine sea salt if needed, ensuring the sauce is well-seasoned.
While the sauce simmers, boil 400 g of rigatoni in the salted water. Cook the pasta until it is just shy of al dente, as it will continue to cook in the oven. Reserve a cup of the starchy pasta water before draining, which will be used to adjust the sauce's consistency.
Slice the 2 hard-boiled eggs and 150 g of caciocavallo cheese into thin rounds. These will be layered with the pasta and sauce to add richness and texture.
Return the drained rigatoni to the pot and add the ragù-pea mixture. Stir to combine, adding reserved pasta water a little at a time until the sauce evenly coats the pasta without being watery.
Preheat your oven to 180°C (350°F). In a Sicilian tray or baking dish, layer half of the pasta mixture, then arrange half of the sliced eggs and cheese over it. Repeat with the remaining pasta, eggs, and cheese, ensuring even distribution for balanced flavor in each bite.
Sprinkle 40 g of breadcrumbs evenly over the top layer. This will create a golden, crunchy crust as it bakes, providing a delightful contrast to the creamy interior.
Place the tray in the preheated oven and bake until the top is golden brown and the cheese is bubbling, approximately 20-25 minutes. The aroma of the baked pasta and cheese will be your cue that it's ready to serve.