- Cook the eggs in boiling water for 8-9 minutes. Cool in cold running water, peel and slice.
- Finely chop the onion and sweat it in a pan with the oil and the garlic clove. Add the sausage, crumbled, and brown it in the pan.
- Pour in the tomato passata, add a bay leaf, season with salt and pepper and cook for 15-20 minutes.
- Boil the Rigatoni No. 843 in plenty of salted water, drain al dente and coat with the sausage sauce.
- Oil a baking tray and arrange half the pasta in it. Dice the mozzarella and add it together with half of the hard-boiled egg slices. Sprinkle with Parmigiano Reggiano cheese.
- Cover with the remaining pasta, add the remaining eggs and top with more grated Parmigiano Reggiano cheese
- Bake at 180°C for about 20 minutes then cook au gratin under the grill for another 5 minutes.
- Remove from the oven and allow to cool before serving. Garnish with some fresh bay leaves.
Rigatonitimbale with sausage and hard-boiled eggs
N. 843
30 min
45 min
4 people
Easy
INGREDIENTS
Italian Wheat Rigatoni no. 843 500 g
Fresh sausage 250 g
Hard-boiled eggs 4
Tomato passata 700 ml
Onion 1
Garlic clove 1
Mozzarella 200 g
Grated Parmigiano Reggiano cheese 50 g
Extra virgin olive oil to taste
Salt to taste
Pepper to taste
PREPARATION
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