Rita (Lia) Di Salvo, Sersale, Cosenza
(Yield: 4 servings)
1 pound rigatoni pasta
SAUCE:
4 tablespoons extra-virgin olive oil
17 ounces San Marzano or Roma tomatoes (diced)
½ cup onion (diced)
2 garlic cloves (minced)
1 tablespoon each finely
chopped parsley and basil
¼ pound capicollo (diced)
¼ pound Italian sausage
(casing removed and diced)
2 ounces pancetta (diced)
½ cup dried porcini mushrooms or 3 cups fresh
(chopped)
1 hot chili pepper (finely diced))
~
salt and freshly ground pepper
water as required
5 tablespoons grated Pecorino cheese
½ cup Mozzarella or Caciocavallo cheese (diced)
1. Warm oil in large skillet over medium heat. Add ingredients for sauce. Once boiling, season with salt and pepper; reduce heat to simmer and continue cooking for approx. 2 hours. Add water if the sauce looks dry.
2.In last 10 minutes, add pasta to large pot of salted boiling water and cook until al dente. Drain (reserve some of cooking water) and add pasta to skillet with sauce. Mix well. Add some reserved liquid if sauce is too thick.
3.Remove skillet from heat, add Pecorino and Mozzarella cheeses, and re-mix.
Serve topped with more Pecorino cheese.