Baked Rigatoni

The baked rigatoni is a dish similar to macaroni tubular pasta, but larger. It is a simple and very quick to prepare recipe. As almost all preparations that involve pasta, it tends to be very versatile, providing for use in processing a wide variety of ingredients, so the first requirement is the imagination.

Keep in mind that the dough adds much flour, so it is best that you try to balance the ingredients to make it a little lighter. Although how important is a balance between the flavors, it is advisable to be very strong, because they will compete between if. So remember to follow our instructions well, and don't forget to read this article before you get to cook completely.

Ingredients

• Style rigatoni pasta
• 1 chorizo
• Half a cup of mushrooms
• Tomato paste
• Olive oil
• Half a cup of cream
• White Sauce
• Parmesan cheese

Preparation

Depending on the amount of pasta you want to prepare, so will be the water you use, normally using a litre each apack paste. So this will be your base measure. It is best that you first put the water and, once bubbly, add the rigatoni, thus economizas time and the pasta is much better. Leave them for about five minutes, just until they are to the date. Once you arrive at the optimum point, proceeds to drain, pass under cold water, drain again and reserve for later.
Preheat the oven to 150 degrees Celsius. In a pan put to heat two tablespoons of olive oil, when it is hot, add the sausage cut in slices and stir so browned evenly. When the chorizo begins to eliminate grase extra, put the mushrooms, which you must previously cut into slices and proceeds to skip them.
After a few minutes, pour the tomato sauce, white sauce and sprinkle with a little Parmesan cheese. Stir everything very well and proceed to incorporate the pasta, stir-fry for a few minutes.
Put the pasta together with the other ingredients in a mold that is optimal for baking and covers everything with more béchamel sauce and a generous layer of Parmesan cheese. Put the mold into the oven and leave it there until you see that the cheese has au gratin.
Then proceeds to carefully remove mold in the oven, let it cool for a few minutes, because the Center must be very hot, and served with a good wine, French bread and tasty salad.

Additional tips

• If you don't get the pasta rigatoni can use the normal macaroni, you will not have any impact in the flavor, but it will not be equal.
• You will know that your dough is to the date, when to cut it, you can see a line or point blank on the inside while outside is more yellow, although soft.
• Make the white sauce is very easy, you must simply put to melt a square of butter over low heat and add a tablespoon of flour, then add a cup of milk, you raise the fire to medium level and you revuelves until the milk thickens. You can also season it lightly with salt and pepper. Depending on thick you want it you can put more or less flour.
• To achieve a perfect salty dough, we recommend that you Add a spoon of salt per liter of water.
• Do not put more than two tablespoons of oil to fry the chorizo, otherwise, will add you an excessive amount of fat because of the oil that it eliminates.
• You can put cheese slices double cream or mozzarella cheese on the dough before you put it in the oven and wait until the cheese is golden.

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