Dads: Get cooking with hearty rigatoni with speck
Having your buddies and their kids over? Feed their appetites (and taste buds) with this easy, delicious pasta with mascarpone sauce and speck.
- 1 lb rigatoni
- 1/2 lb fresh mascarpone
- 10 slices of speck
- 8 oz pancetta
- 2 links of sweet sausage
- 4 garlic cloves
- 1 white onion
- 1 leek
- 1 stick butter
- 8 oz grated parmigiano cheese
- 6 oz extra virgin olive oil
- 1/2 cup seasoned bread crumbs
In a large sauté pan, add the butter, onions, leeks and garlic and sweat until it is soft. Remove the vegetables and add the canola oil and render the Sausage until it starts to brown. At this stage, add the pancetta and continue to render until the sausage is browned and pancetta is rendered. Add the vegetables back to the rendered meat.In a large sauté pan, add a garlic clove, butter and olive oil. Lightly sweat the garlic, no color. Add the stock, butter and mascarpone and cook down to a glaze consistency. In a large sauce pot, fill with water and season generously with salt and bring to a boil. Add the pasta and cook until just al dente. Reserve.For children’s pasta: Add the pasta to the sauce with the butter/mascarpone glaze and finish with parmigiano cheese.For the adult pasta: Add the rendered vegetables and pork to the pan with the sauce and heat through. Toss the cooked pasta with the sauce and finish grated parmigiano cheese. Plate and cover with slices of speck and bread crumbs.