My lovely wife Sheryl made this very scrumptious dish today. The recipe is largely based on Rachael Ray’s recipe with the same name. Very highly recommended!
Pasta al Forno
1 pound rigatoni
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
3 cloves garlic, chopped
1/2 stalk celery, diced
1 (15-ounce) can, crushed or pureed tomatoes
1/2 cup heavy cream
2 pinches ground cinnamon
Salt and pepper
1/2 tsp each of dried thyme, oregano and marjoram
3 ounces prosciutto, 1 thick slice from deli, chopped
1/4 to 1/3 cup grated Parmigiano-Reggiano
Softened butter to coat a medium casserole or baking dish
Bring large pot of water to boil, then salt and cook pasta to al dente. Once your pasta water comes to a boil to cook rigatoni, preheat oven to 500 degrees F.
In a medium skillet over medium heat add extra-virgin olive oil. Cook onions, celery and garlic in oil 5 to 8 minutes. Stir in tomatoes and herbs and bring to a bubble. Add cream and season sauce with cinnamon, salt and pepper. Add chopped prosciutto to sauce and stir with cooked pasta to combine. Coat a medium casserole with the butter. Adjust seasonings and transfer pasta to casserole. Cover pasta with Parmigiano-Reggiano and place in the oven for 10 minutes. Serve hot from oven.