INGREDIENTS:5 lbs. dry rigatoni pasta
2 Tbsps. olive oil
SAUCE
1 oz. olive oil
6 cloves garlic, chopped
1 onion, diced
12 oz. vodka
3 qts. tomatoes, crushed
¼ bunch fresh basil, washed, chopped
12 oz. heady cream
1 Tbsp. Kosher salt
3 lbs. ricotta cheese
3 lbs. peas
2 lbs. smoked ham, diced
2 cups fresh wNhte bread crumbs
1 cup Parmesan cheese
½ cup parsley, chopped
24 casserole dishesDIRECTIONS:1. For the pasta: In a large pot of salted, boiling water, cook the pasta unto al dente. Drain the pasta, rinse with ice water and drain again. Toss with some olive oil, set aside.
2. For the sauce: In a heavy gauge saucepan, heat the olive oil and sweat the onion and garlic until translucent. Add the vodka and let simmer until reduced by half. Add the tomatoes and basil and simmer for 30 minutes.
3. Puree the sauce. Heat the cream and add to the sauce, blending well. Season to taste with salt.
4. To assemble: Preheat oven to 350°F. Toss the pasta with the ricotta cheese, peas and ham. Add half of the sauce and toss together. Place 12 oz. in each casserole dish and divide the remaining sauce on top.
5. Toss together the bread crumbs, Parmesan and parsley and liberally sprinkle over each casserole. Bake until well browned and heated through.SERVINGS:24 servingsFrom:Recipe from Nicole Satin, Corp. Exec. Chef, Flik Intnl., Rye Brook, NY
