Pasta Pasticciata with Salsiccia and Mascarpone

Name: Pasta Pasticciata with Salsiccia and Mascarpone
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: italian
Ingredients: 400 g rigatoni or penne rigate; 400 g fresh salsiccia (casings removed); 1 pcs yellow onion, finely chopped; 2 clove garlic cloves, finely chopped; 2 tbsp olive oil; 2 tbsp tomato paste; 1 dl dry white wine; 800 g good-quality crushed tomatoes (e.g. San Marzano); 1 tsp dried oregano; 1/2 tsp chili flakes (peperoncino); 250 g mascarpone; 125 g fresh mozzarella, shredded or torn into pieces; 60 g Parmesan cheese, freshly grated; 1 tsp salt; 2 pinch freshly ground black pepper; 1 dl fresh basil, roughly chopped

By Culiora

Pasta Pasticciata med salsiccia och mascarpone served on a plate, photographed in natural light

Classic Italian baked pasta featuring flavorful fresh salsiccia in a rich tomato sauce, rounded out with creamy mascarpone. The dish is gratinéed with plenty of Parmesan and mozzarella until golden brown and bubbly. An irresistible crowd-pleaser that delivers comforting homemade goodness.

Servings: 4
Prep time: 15 min
Cook time: 35 min
Total time: 50 min

Ingredients

400 g rigatoni or penne rigate
400 g fresh salsiccia (casings removed)
1 pcs yellow onion, finely chopped
2 clove garlic cloves, finely chopped
2 tbsp olive oil
2 tbsp tomato paste
1 dl dry white wine
800 g good-quality crushed tomatoes (e.g. San Marzano)
1 tsp dried oregano
1/2 tsp chili flakes (peperoncino)
250 g mascarpone
125 g fresh mozzarella, shredded or torn into pieces
60 g Parmesan cheese, freshly grated
1 tsp salt
2 pinch freshly ground black pepper
1 dl fresh basil, roughly chopped

Instructions

Preheat the oven to 200°C (conventional heat). Lightly grease a baking dish (approx. 25x35 cm) with a little olive oil.
Bring a large pot of generously salted water to a boil. Cook the pasta 3 minutes less than the package instructions for al dente, as it will finish cooking in the oven. Reserve 1 dl of the pasta water, then drain the rest.
Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Crumble in the salsiccia and brown the meat, stirring occasionally, for 5–6 minutes until nicely browned.
Reduce the heat to medium, add the onion and garlic, and sauté with the meat for about 3–4 minutes until the onion has softened without burning. Stir in the tomato paste and let it toast, stirring constantly, for 1 minute.
Pour in the white wine and let it reduce for 1–2 minutes to cook off the alcohol. Add the crushed tomatoes, oregano, and chili flakes. Simmer uncovered over low heat for about 10–12 minutes. Season to taste with salt and black pepper.
Remove the pan from the heat. Stir the mascarpone, half of the Parmesan cheese (30 g), and the chopped basil into the tomato sauce until completely smooth, uniform, and creamy. If the sauce feels too thick, loosen it with a couple of tablespoons of the reserved pasta cooking water.
Fold the drained pasta into the sauce and mix thoroughly so that all the pasta is coated. Transfer everything into the prepared baking dish.
Distribute the mozzarella evenly over the pasta and top with the remaining Parmesan cheese (30 g).
Bake in the center of the oven for 18–20 minutes until the cheese is melted and the top is golden brown with bubbly edges. Let rest for 5–10 minutes before serving.