Try the amazing flavor of Veroni’s Salame Calabrese in a tasty mix with tomato and mozzarella. Simple, easy to make, and delicious!
For 4 people, preparation time: 20 ‘ Cooking time: 45
- 10.5 oz of rigatoni
- 7 oz of Veroni’s Salame Calabrese
- 5.3 oz of smoked scamorza cheese
- 14 oz of tomato pulp
- 1 clove of garlic
- fresh thyme
- extra virgin olive oil
Cut the clove in half and use a paring knife or your fingernail to pry the germ out. Brown it in a saucepan with olive oil. When it is golden, remove it and add the tomato pulp. Add salt and pepper to taste and bring to a boil. Lower the heat and cover the pan. Let the liquid reduce over medium heat. When cooked, add the fresh thyme.
Meanwhile, cut the smoked scamorza cheese into cubes. Boil the rigatoni in a saucepan with salted boiling water. Drain them al dente and toss with the prepared sauce. Transfer them, together with a part of the sauce, in a baking dish greased with olive oil forming a first layer of pasta, as homogeneous as possible.
Spread the diced smoked cheese and half of the Calabrian salami on top. Make a second layer of pasta and continue in this way until all the ingredients are used up, ending the layers with pasta. Sprinkle with diced scamorza cheese to taste and bake it in the preheated oven at 392 Fahrenheit for about 20 minutes. Continue for another 2 minutes under the grill at maximum power.
Remove from the oven, let it rest for a few minutes, and serve.