can't say enough about this. my parents were raving about how good this was, myself included. i followed everything exactly, following the advice of Janice to add 2 more cups of pasta. Upped the garlic, had to :) Used a mixture of rigatoni, torchiette, conchiglie from Montebello artisan organic pasta (highly recommended, their process of pasta-making is really incredible from the bronze dies they use for extruding pasta thru to the drying rooms). Added a cup of home-made pork stock (pork from West Wind Farms) which really brought everything together. I threw this stock in with everything in the beginning and let it cook for the hour. Used certified humane prosciutto, soppressata, and salami from Applegate farms instead of the pepperoni. Instead of mozzarella used Muenster cheese from Applegate and I found I needed alot more to sprinkle on at the end, I'd say I threw on an extra 1/2 to 1 cup. Really made a nice difference for the topping :)
All ingredients were organic and all animal products were certified humane :)
I had my oven on at 345 to prevent burning since all ovens are different, left it in probably about 20 minutes longer. Came out beautifully perfect.
This pasta was incredible, this will be a new staple in my family, especially for myself. Many different layers/levels of flavors and textures, all melded together into one delicious pasta mess, a good mess that is. Leftovers will be even better I can't wait to pull it out tonight :) Thank you for an awesome recipe
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can't say enough about this. my parents were raving about how good this was, myself included....