Penne Rigate della Kay

This recipe is delicious, but a lot of work and the cheese for the pasta sauce can make it expensive.  It makes a lot of food though and reheats fairly well.  I found the cheese at the Valmont around the corner ... it had a slightly different name, but matched the description of being Mascarpone layered with Gorgonzola.


Penne Rigate della Kay from Kayotic Kitchen

Ingredients for Sauce

5 or 6 plum, juicy tomatoes
1/3 red bell pepper
4 garlic cloves
1 medium onion
250 grams Magor (or a mix of Mascarpone and Gorgonzola)
dried basil
pepper
salt
4 - 5 tsp oil

1. Preheat oven to 400F.
2. Wash, dry, and cut tomatoes in half.  Place them in an oven-safe dish face up.
3. Cut the onion into wedges and place the wedges between the tomatoes.
4. Add garlic cloves with the skins still on.
5. Add 3 or 4 red pepper strips to the dish.
6. Drizzle oil over the veggies and season with basil, pepper, and salt.
7. Roast for 45 minutes.
8. Transfer the veggies into a dish that you can blend with (either immersion or a stand blender).  Squeeze the garlic out of the skins.
9. Blend until smooth.  Add the cheese.  Pulse until delicious and smooth looking.  Store overnight to let the flavours meld.

Ingredients for Pasta
250g penne rigate
5 tbsp vegetable broth
500g broccoli
1 small zucchini
2 small tomatoes
1 medium onion
fresh basil
175g salami
pinch of salt
mozzarella cheese
2 eggs

1. Cook pasta according to package directions.  Preheat oven to 400F.
2. Wash the veggies.  Chop the broccoli, onion, tomatoes, and basil.  Slice the zucchini.
3. Cut the salami into strips.
4. Heat a tiny drop of oil, cook the onion for 2 minutes, add the zucchini and cook for another minute. Now in with the broccoli and cook for 2 more minutes. Pour in 4 tbsp vegetable broth, pop the lid on and simmer (over low heat) for about 5 minutes.
5. After those 5 minutes you add your chopped tomatoes, salami strips and stir in the penne rigate. Turn off the heat.  Add the basil and transfer to an oven safe dish.
6. Separate the eggs.  Whisk the yolks in with the pasta sauce.
7. Add a pinch of salt to the egg whites and whip until you can draw peaks.
8. Pour the sauce onto the egg whites and fold together.
9. Pour the sauce mixture over the pasta and mix together.
10. Top with shredded mozzarella cheese.
11. Bake for 20 to 25 minutes or until cheese is melted and dish is heated through.