Torta Rustica with Rigatoni and Sausage

Name: Torta Rustica with Rigatoni and Sausage
Cuisine: Italy
Ingredients: ¼ cup chopped fresh flat-leaf parsley; 1½ cups grated Parmesan cheese; 1 recipe Semolina Pizza Dough; One 16-ounce can peeled Italian tomatoes, drained and chopped; 1½ cups grated Parmesan cheese; Salt and fresh-ground black pepper; 1 heaping cup dry rigatoni, cooked and drained; 1 large egg, lightly beaten; Salt and fresh-ground black pepper; ¼ cup all-purpose flour; 1 cup hot milk; 1 teaspoon dried oregano or marjoram; ½ teaspoon dried thyme; 2 teaspoons dried basil; 1 teaspoon dried oregano or marjoram; 1 large yellow onion, finely chopped; 2 large cloves garlic, minced; ½ pound sweet Italian sausage; 4 tablespoons unsalted butter; ½ pound hot Italian sausage

Preparation info

Makes
one
10 inch torta

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

Torta rustica is an Italian savory deep-dish pie. This hearty, satisfying torta is as old as the hills of Tuscany, containing pasta as well as meat and cheese. It is ideal for a small winter buffet party or for a summer picnic with salad, fruit, and cheese.

Ingredients

½ pound hot Italian sausage
½ pound sweet Italian sausage
4

Europe
Italy
Pie
Winter
Summer
Tuscany
Mediterranean

Method

Place the sausages in a medium saucepan and cover with water. Cook, uncovered, over medium heat until cooked through and firm, about 15 minutes. Cool, then skin the sausages and slice ½ inch thick. Set aside.
Melt the butter in a large skillet over low heat. Add the onion, garlic, and herbs. Cook over low heat until the onion is soft, about 10 minutes. Sprinkle