spaghetti sauce

Rigatoni al salto


Rigatoni al salto is a dish originating from the Campania region, Italy. Campania is a very important and beautiful region
of southern Italy; it has contributed greatly to the Italian culture as we know it today. Among other places, Campania
includes Naples, Capri, Ischia... Many of the italian spaghetti sauce recipes we cherish come from Campania!
Please visit our main page: spaghetti sauce recipes for many more delicious pasta ideas!

Ingredient List:

Ingredients for 6:
1.5 lb. of rigatoni or penne lisce
1 bottle ½ lt. tomato paste
1 cup olive oil
1 onion, thinly sliced
1 bunch of parsley finely chopped
1 lb. of smoked provolone cheese (provola affumicata), cut into cubes
1 lb. of sliced Napoli-style salami sliced one cm thick and then cut into strips ½ cm. thick
1 cup of grated Parmesan cheese
Salt and pepper to taste

Cooking instructions:

In your favorite skillet the first step is to prepare in about 15 minutes a good tomato sauce with olive oil, onion and the whole tomato paste can;

while cooking add some salt and add the chopped parsley, reserve the tomato sauce on the back burner for later, keeping it warm.

In enough salted water boil the pasta until al dente;

take out of the boiling water with a perforated skimmer and pour it into the pan with the sauce, stir thoroughly, add the provola and napoli salami,

increase the heat setting and continue stirring, gently; saute the pasta until it is drier with the dried sauce stuck to it, but not burned.

Add the Parmesan and black pepper and serve in stylish bowls. Recommended wines to accompany this: red and full bodied flavor.