kosher salt and freshly ground black pepper (to taste)
1/4 cup parsley (chopped)
Liquid Measuring Cup
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 2 tablespoons salt 1 pound Rigatoni
instructions Bring 6 quarts of water to boil in a large pot. Add 2 tablespoons of salt. Cook the rigatoni in boiling water until tender. Drain, then set aside.
ingredients 1 pound Bacon (diced) 3 tablespoons butter 1 Onion (diced) 1 Butternut squash (peeled and diced) 2 cups black kale (deribbed and chopped) 2 cloves Garlic (minced) 3 tablespoons flour 3 cups milk 1/3 cup Half and Half 1 teaspoon Nutmeg (freshly grated) 1 1/2 cups Gruyere 1/2 cup Mascarpone 1 1/2 tablespoons chipotle powder kosher salt and freshly ground black pepper (to taste)
instructions In a Dutch oven, cook bacon until crisp. Add the butter to the bacon fat, then sweat the onion, butternut squash, kale and garlic until translucent, then add flour to make roux. Slowly pour in the milk and half and half while mixing, and bring mixture to simmer. Stir in the butternut squash puree. Cook gently until the mixture thickens, about 4-5 minutes. Add in 1 cup of the gruyere and grate in the nutmeg, and constantly stir until all of the cheese is melted. Add the mascarpone and mix until melted and combined. Stir in the chipotle and add the cooked rigatoni. Toss pasta until it is well mixed.
instructions Turn on the broil on the oven.
ingredients 2 cups Bread Crumbs
instructions Sprinkle the bread crumbs over the casserole. Place the Dutch oven on a rack 6 inches from the heating source. Broil for about 1 minute, or until the topping is crunchy and golden.
ingredients 1/4 cup parsley (chopped)
instructions Garnish with parsley and serve in the Dutch oven.