Baked Sicilian-Style Rigatoni

with Lacinato Kale & Ricotta Salata

30 MIN

2 Servings

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From the Test Kitchen

Sicilian cooking deliciously blends the flavors of mainland Italy with distinctly Ottoman influences. Our baked rigatoni combines traditional Italian ingredients like Lacinato (or Tuscan) kale, tomatoes and aromatics with Middle Eastern and North African touches like sliced almonds and golden raisins. For delicious textural contrast, we’re topping the dish with ricotta salata, an aged, semi-hard version of soft ricotta. It maintains its firm texture even when heated, pairing beautifully with the soft baked pasta and tomato sauce.

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Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

6 oz Rigatoni Pasta
1 15-Ounce Can Crushed Tomatoes
4 oz Ricotta Salata Cheese
3 cloves Garlic
1 bunch Lacinato Kale
1 Yellow Onion
3 Tbsps Golden Raisins
2 Tbsps Sliced Almonds
¼ tsp Crushed Red Pepper Flakes

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the pasta:

Preheat the oven to 475°F. Heat a medium pot of salted water to boiling on high. Once boiling, add the pasta. Cook 11 to 13 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly and rinse under cold water to stop the cooking process.

2 Prepare the ingredients:

While the pasta cooks, wash and dry the fresh produce. Peel and thinly slice the garlic. Remove and discard the kale stems; thinly slice the leaves. Peel, halve and thinly slice the onion. Grate the cheese.

3 Start the sauce:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion, garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant.

4 Finish the sauce & pasta:

Add the crushed tomatoes, kale, raisins and 1 cup of water to the pan of onion and garlic; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until the kale has wilted and the sauce has thickened. Add the cooked pasta and half the reserved pasta cooking water. Cook, stirring frequently, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat. Season with salt and pepper to taste.

5 Bake the pasta:

Transfer the finished sauce and pasta to a baking dish. Evenly top with the grated cheese and almonds; season with salt and pepper. Bake 8 to 10 minutes, or until the cheese and almonds are lightly browned.