By David Heinrichs

Rigatoni al Forno Dell'allergologo

Ingredients

6 servings

Pasta & Cheese

1 lbrigatoni

wheat

1 ½ cupswhole-milk ricotta

milk

1egg

large

1 ½ cupsshredded mozzarella

milk

½ cupparmesan

grated, milk

½ cupheavy cream

milk

2 Tbspbutter

milk

water

Proteins

0.5 lbItalian sausage

OR ground beef

0.5 lbshrimp

medium, peeled, deveined, chopped shellfish

1 tspanchovy paste

fish

Vegetables & Aromatics

1onion

medium, diced

2celery stalks

diced, celery

1carrot

medium, diced

4garlic cloves

minced

½ cupdry white wine

sulphites

1 cuptomato paste

Flavorings

1 Tbsppeanut oil

peanut

1 Tbspsoy sauce

soy

1 tspDijon mustard

mustard

1 tspsesame oil

sesame

2 Tbsppine nuts

toasted, tree nuts

1 Tbsplupin flour

lupin

salt

to taste

pepper

to taste

Fresh basil

chopped

Topping

¾ cupbreadcrumbs

wheat

1 Tbspbutter

melted, milk

½ tspsesame oil

sesame

Pine nuts

tree nuts

For Strawberry-Kiwi Salad

salad greens

strawberries

kiwi fruit

lemon juice

honey

chopped peanuts

Instructions

Prep the pasta

Step 1

Boil the rigatoni in salted water until just shy of al dente. Drain and set aside.

CooktopHeat

Pot

Slotted Spoon

rigatoni1 lb

water

salt

Make the Base Sauce

Step 2

Heat peanut oil in a large pot.

Pot

peanut oil1 Tbsp

Step 3

Add onion, carrot, and celery. Cook 6–7 minutes until softened.

Pot

onion1

celery stalks2

carrot1

Step 4

Add garlic, anchovy paste, and tomato paste. Cook 2 minutes to caramelize.

Pot

anchovy paste1 tsp

garlic cloves4

tomato paste1 cup

Step 5

Add soy sauce and Dijon mustard. Pour in the white wine and simmer 2–3 minutes until mostly reduced.

Pot

dry white wine½ cup

soy sauce1 Tbsp

Dijon mustard1 tsp

Step 6

Add heavy cream and butter. Sprinkle in lupin flour and whisk until smooth.

Pot

heavy cream½ cup

butter2 Tbsp

lupin flour1 Tbsp

Step 7

Reduce heat and let the sauce bubble gently for 5 minutes.

Pot

Step 8

Add salt or pepper to taste

Pot

salt

pepper

Add the Proteins

Step 9

In a separate pan, brown the sausage or beef.

Pan

Italian sausage0.5 lb

Step 10

Add to the sauce.

Pot

Step 11

Stir in the chopped shrimp and cook 2–3 minutes until just opaque.

Pot

shrimp0.5 lb

Make Cheese Mixture

Step 12

In a bowl, combine: ricotta, egg, parmesan, and a handful of chopped basil. Mix until smooth.

Bowl

whole-milk ricotta1 ½ cups

egg1

parmesan½ cup

Combine Everything

Step 13

Add the cooked rigatoni to the pot of sauce and meat.

Pot

rigatoni1 lb

Step 14

Fold in the cheese mixture until evenly distributed.

Pot

Assemble the Bake

Step 15

Preheat oven to 375°F (190°C).

OvenPreheat

Step 16

Transfer the pasta mixture to a greased 9×13 baking dish.

Baking dish

Step 17

Sprinkle mozzarella over the top.

shredded mozzarella1 ½ cups

Add Toppings

Step 18

In a bowl, mix breadcrumbs, melted butter, and a small splash of sesame oil.

Bowl

breadcrumbs¾ cup

butter1 Tbsp

sesame oil½ tsp

Step 19

Place the pine nuts in a dry, heavy skillet over medium-low to medium heat. Stir or toss constantly with a wooden spoon or by shaking the pan to ensure even toasting and prevent burning. Toast for about 3 - 5 minutes until they are fragrant and golden brown.

Skillet

CooktopHeat

Wooden Spoon

pine nuts2 Tbsp

Step 20

Stir in the toasted pine nuts to toppings bowl

Bowl

Bake

Step 22

Bake uncovered for 28–32 minutes, until the top is golden-brown and the edges bubble.

OvenHeat

Rest and serve

Step 23

Let rest 10 minutes before scooping. Top with extra basil if desired. Serve with epinephrine auto-injectors on standby.

Plate

Fresh basil

Strawberry–Kiwi–Honey Side Salad

Step 24

Mix salad greens, sliced strawberries, sliced kiwi, and a drizzle of honey + lemon juice in a salad bowl. Top with chopped peanuts.

Bowl

salad greens

strawberries

kiwi fruit

lemon juice

honey

chopped peanuts