• Ingredients: 19
  • Serves: 6
  • Prep: 1 3/4 hr
  • Bake: 2 hr

Baked rigatoni with pork ragù and almonds (pasta chi civa) with chopped fresh flat-leaf parsley. To make this baked rigatoni with pork ragù and almonds (pasta chi civa) for 6 persons you will need 1 3/4 hr for preaparation and 2 hr for baking.


  • Garnish: 2 tbsps. chopped fresh flat-leaf parsley

For vinaigrette:

For lasagne:

  • 18 dry no-boil lasagne
  • 2 1/2 lb fresh mozzarella , chilled and coarsely grated
  • 1 cup freshly grated parmesan


  • 12 no-boil lasagna noodles from one 8-ounce package
  • 3 cups grated mozzarella cheese
  • 1 cup grated Parmesan cheese
  • Nonstick olive oil spray

For Mornay sauce

  • Special equipment: an oval or wide round 5- to 6-qt heavy ovenproof pot; cheesecloth; kitchen string; an instant-read thermometer; 2 sealable plastic bags; an ovenproof platter
  • Accompaniments: boiled potatoes; haricots verts

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups


  1. Step 1 Work tomatoes with juice through food mill set over a large bowl, scraping pulp from underside into bowl.
  2. Step 2 Cook onion in 3 tablespoons oil in a 3-quart heavy saucepan over moderately low heat, stirring, until softened.
  3. Step 3 Add pork and sauté over moderately high heat, stirring and breaking up lumps, until lightly browned, 3 to 5 minutes.
  4. Step 4 Stir together tomato paste and water and stir into pork. Simmer until most of tomato paste is absorbed, about 2 minutes, then add tomatoes, sugar, cinnamon, pepper, and 1 tablespoon sea salt.

    For this step you will need

  5. Step 5 While pork ragù simmers, bring 6 quarts water to a boil with 2 tablespoons oil and remaining 2 tablespoons sea salt in an 8-quart pot for rigatoni.

    For this step you will need

  6. Step 6 Toast almonds in a shallow baking pan in middle of oven until fragrant and a few shades darker, 8 to 10 minutes.
  7. Step 7 Stir together bread crumbs and remaining tablespoon oil in a small heavy skillet and cook over low heat, stirring, until deep golden, 10 to 15 minutes.
  8. Step 8 Cook rigatoni in boiling water, stirring occasionally, until just al dente, then drain. Toss pasta with about 1/2 cup of liquid from ragù in a large bowl.

    For this step you will need

  9. Step 9 Spread a thin coating of rag‹ in bottom of a lightly oiled 13- by 9- by 2-inch baking dish, then spread half of rigatoni over it.
  10. Step 10 Top with half of almonds, half of remaining rag&ugrave, half of bread crumbs, and half of cheese. Repeat layers with remaining ingredients and bake until edges are lightly browned, about 20 minutes.

    For this step you will need

Nutrition information

Calories 831 Carbohydrates 80 g (27%)
Fat 44 g (68%) Protein 31 g (63%)
Saturated Fat 9 g (47%) Sodium 2,262 mg (94%)
Polyunsaturated Fat 7 g Fiber 9 g (35%)
Monounsaturated Fat 25 g Cholesterol 51 mg (17%)