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It doesn’t take much to prepare this simple orecchiette, since Italian sausage offers a ton of built-in flavor—although a generous flurry of freshly grated Parm wouldn’t hurt. Get the recipe 24.
1. Place the bread on a baking sheet. Bake for 30 minutes in a 200°F oven, or until totally dry. 2. Break the bread into chunks . . . 3. And pulse [in food processor] until the bread turns into crumbs.
To make this low-calorie version, use a Parmesan rind to add major flavor, and peeled broccoli stems for extra bulk when puréeing. Of course, don’t skimp on the shredded sharp cheddar cheese.
Rigatoni with Sundried Tomatoes and Burrata by Laura Vitale. ... Parmesan cheese, panko breadcrumbs and frozen spinach offer plenty of flavor. ... Fontina and Prosciutto Baked Ziti by Laura Vitale.
Rigatoni (US: / r ɪ ɡ ə ˈ t oʊ n i /, Italian: [riɡaˈtoːni]) is a type of pasta. [ 1 ] [ 2 ] [ 3 ] They are larger than penne and ziti , and sometimes slightly curved, but not as curved as elbow macaroni .
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In the meantime, cook the rigatoni until it's slightly underdone. Drain and rinse with cool water and set aside. Lightly oil an 8 or 9-inch spring form pan (I used an 8 inch).