pat's Recipe

Rigatoni Alla Norcina

Category: PASTA

1 tsp extra virgin olive oil, plus 1 Tbsp
12 ounces rigatoni
4 ounces diced pancetta
8 ounces ground Italian sausage
1 1/2 cups chicken stock, warmed
1/4 tsp salt
freshly ground black pepper
8 ounces mascarpone cheese
4 ounces Swiss cheese, cut into small cubes
2 Tbsp butter
1/2 cup finely grated Parmigiano-Reggiano
cheese, plus additional for serving
fresh chopped parsley

Bring a large pot of lightly salted water to a boil; add 1 tsp olive oil and pasta, and cook according to package directions; drain well and keep warm.
Heat a large saute pan over high heat and coat pan with remaining Tbsp of oil. Add pancetta and sausage, stirring until browned, about 6 minutes. Add chicken stock, salt and pepper. Mix in mascarpone, Swiss cheese and butter, continually stirring until cheeses have melted and sauce thickens, about 8-10 minutes. Add cooked pasta, heating through 2-3 minutes. Stir in half the Parmigiano-Reggiano cheese and fold into the pasta. Season with salt and pepper, if needed.
Serve garnished with additional cheese and parsley.

serves 3-4