Ari’s Pasta or Baked Rigatoni with Red Wine Vegetables and Creamy Sauce
After I read Ari from the wonderful Baking and Books story about her cooking of this dish for her Mother I just really wanted to try it. Her recipe is adapted from The Pasta Bible.
It’s a subtle yet complex dish, with aubergine, courgettes, onions and celery. These are cooked in a little butter and aromatically flavoured with thyme, tomatoes and red wine. The almost cooked pasta is mixed with the vegetables and wine and placed in a baking dish. A topping of cream, Parmesan, egg, parsley, rosemary, nutmeg and seasonings are mixed together and poured over the top of the waiting pasta before baking.
What you get is a lovely fragrant, subtle yet well flavoured vegetable pasta. I really like aubergines and courgettes with the red wine background taste. The dried rosemary worked really well, indeed fresh would have overpowered this gentle dish, and I say this with some surprise and I have never (so far) been a fan of dried rosemary, but I live and learn!
Thank you Ari for passing on this lovely recipe, if you would like it too you will find it here at the end of ’ Ari’s ‘Hot Sauce Incident post – which is worth reading even if you don’t cook the pasta, but I was sold on it when I read it.