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Pasta Ultimo

About this recipe

This dish is an amalgamation of multiple sources, and though it requires many steps, it’s definitely worth the effort. You can make your picante well in advance and can fry the sausages and veggies ahead of time as well. Just be careful when frying with minced garlic — you don't want to burn it.

P.S. You’re gonna get so fat.


Into a bowl, place:

Mix with a fork and let sit—this is your picante. 

Lightly wet a large non-stck frying pan and, on low heat, fry:

When the sausages are moderately seared, add:

Cover and let the sausages get drunk for 10-15 minutes. When they're absolutely annihilated, remove with a slotted spoon. Quickly wipe the pan and fry sausages again in olive oil until they’re nicely browned. Then remove to a bowl.

Using the same pan and more olive oil, fry:

When done, remove mushrooms to the sausage bowl and using more oil, fry:

When done, remove peppers to the sausage bowl and using more oil, fry:

  • 2 yellow onions (also sliced lengthwise),
  • while seasoning with salt, black pepper, and 1-2 tbsp. picante (added near the end to prevent garlic from burning).

Again, remove to sausage bowl using slotted spoon when done.

Boil 2 lb. rigatoni pasta in salted water until slightly undercooked. Drain well and mix in the remaining picante, quickly fried, along with the sausage and vegetables (add more oil if need be). Pour everything into a roasting pan and bake at 400°F for 5 minutes, mix, and bake another 5 minutes (until partly dry).

Serve with or without cheese. If with, mix in before baking.