Remember the Roasted Tomatoes & Magor Sauce I made? You just have to! Seriously, your only excuse would be short term memory loss! Or at least a lobotomy.
I figured a special sauce like this deserves a special recipe, so I’ve wrecked my brain trying to come up with a recipe that would do it justice. Decided to just play it by ear. I threw in some extra vegetables, lots of pasta, sliced up really fragrant deli salami and topped it all with soft and creamy cheese.
In short, I turned it into a fabulous oven dish. It was every bit as good as I think it looks (she said coyly)!
10 oz penne rigate
5 tbsp vegetable broth
1 pound broccoli
1 small zucchini
1 medium onion
6 oz salami
pinch of salt
lots of cheese
Cook 10 oz penne rigate in salted water according to the instructions on the package.
Broccoli and zucchini, such pretty greens. Wash the vegetables and thinly slice the zucchini.
Cut or break the broccoli in small florets. I like working with my hands.
Chop a medium-sized onion.
I still had some tomatoes (from my garden) left, so I decided to add those as well and gave them a rough chop.
I love salami, in moderate quantities it really adds to pasta dishes. Salty and garlicky, it was a perfect match. I’ve cut about 6 oz (feel free to use more) salami into strips. I’m using thinly sliced deli salami rather than cubes because now it really sticks to the pasta. Kinda wraps around it.
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.
After those 5 minutes you add your chopped tomatoes, salami strips and stir in the penne rigate. Turn off the heat.
Chop a good handful of fresh basil (or whatever herb you want to use) and add it to the pasta as well. Transfer the pasta and vegetables to an oven dish.
Break out the sauce! You can use a commercial tomato & cream sauce for this as well!
Separate two eggs (sorry, I always do this with my hands), whisk the yolks in with the sauce and keep the egg-whites in a big fat-free bowl. Make sure there’s not tiniest speck of egg yolk in the whites or they won’t whip properly.
Add a small pinch of salt to the egg-whites and whip them until nice and firm.
As soon as you can draw peaks, consider the egg-whites done. I can only hope you have a handmixer! If you don’t; I’m sorry. I’m really sorry for making you do this.
Pour the sauce on top of the egg-whites and carefully fold it together. Be really careful or you’ll take out all the air and I’ll be forced to scold you.
Next, pour the sauce all over the pasta and gently mix it together. Top with a really generous amount of (melting) cheese. I’ve combined shredded cheddar with mozzarella.
Bake in a preheated oven at 400F (200C) for about 20 to 25 minutes. Until the cheese has melted and the pasta is hot. But don’t overbake or the pasta will dry out.
This was fabulous! I served it with garlic bread and a tomato salad. The roasted vegetables, mascarpone & gorgonzola infused sauce was amazing against the slightly crisp vegetables, the salami, the soft pasta and the copious amount of melted cheese. Definite keeper!