If you’re looking for a real deal Italian dish that’s full of pasta and features a smooth and creamy cheese sauce, look no further. This is the one you want. I love this dish. I used Rigatoni for the pasta because every bite Rigatoni offers is a big one. That, combined with the veggies and sauce, are simply perfect together. I’d make this dish again in a heartbeat.
The Recipe
I pulled this recipe from my favorite Italian cookbook written by Carlo Bernasconi and Christian Teubner. It’s called The Complete Italian Cookbook. As you may have noticed from previous posts, I’m working my way through the Pasta chapter. It’s so good. There are so many absolutely stunning Italian pasta dishes. It makes me want to pick up and move myself across the world.
I already mentioned that I used Rigatoni. This recipe also calls for onion, garlic, celery, tomatoes, zucchini and eggplant. For the sauce, I used heavy cream, Parmesan cheese, egg yolks, parsley, and some spices. The combination of all this was over the top good. Very hearty and satisfying.
Ingredients
Serves: 4
1 Pound Dry Pasta (like Rigatoni)
1 Tablespoon Salt
For the Vegetables
1/4 Cup Olive Oil
1 Medium Sized Onion, Chopped
1 Garlic Clove, Minced
1 Medium Sized Eggplant, Diced (not Peeled)
2 Small Zucchini, Sliced into Rounds
2 Celery Stalks, Chopped
4 Plum Tomatoes, Diced
1 Teaspoon Dried Thyme
1 Teaspoon Dried Sage
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
1/2 Cup Dry Red Wine
For the Cheese Sauce
1 Cup Parmesan or Pecorino Cheese, Shredded
1 Cup Cream
3 Egg Yolks
Handful of Fresh Parsley, Chopped
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
1 Teaspoon Ground Nutmeg
1/4 Cup Butter, Melted
Cook the Vegetables
Warm a large oven safe skillet (12″ cast iron is perfect) over medium heat on your stovetop. Add the olive oil, onions, and garlic. Let these ingredients cook for a few minutes until there’s a bit of color on them. About five minutes.
Next, increase the heat to medium-high and add in the zucchini, eggplant, and celery. Stir and cook for another five minutes or until everything has softened somewhat.
Finally, add in the tomatoes, thyme, sage, salt, pepper, and wine. Keep cooking until the wine has simmered down to about half its original volume.
Cook the Pasta
Heat a large pot of water over high heat on your stovetop. Add the salt. Once the water is boiling, add in the pasta and let cook for about 10 minutes or until al dente. When finished, strain the pasta through a colander and add the pasta to the vegetables in the skillet. Mix everything together well.
Preheat the Oven
Adjust the oven racks so one is in the center position. Then, preheat the oven to 400°.
Make the Cream & Cheese Sauce
In a medium sized bowl, add the cheese, cream, egg yolks, parsley, salt, pepper, and nutmeg. Mix these ingredients together well and then spoon the sauce over the pasta and vegetables in the skillet.
Bake the Au Gratin
When the oven is to temperature, place the skillet inside and let everything cook for 20 minutes. Spoon the melted butter over the pasta a few times while cooking. When finished, remove the skillet from the oven.
Plate & Serve
Divide the contents of the skillet between plates and serve. Enjoy!
As I was eating this dish, I thought about how versatile it is. I think the addition of mushrooms would be nice. I also thought about changing up the spice to something like ground ginger. Maybe even add a few meatballs to it. Don’t let the ingredient list above stop you from getting creative. Anything goes with these Italian family style meals. If you try this one out, please let me know your thoughts down below. Thanks!
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