Pasta chi Civa is traditionally served during Carnilivari (Mardi Gras) in Polizzi Generosa to fortify the revelers.


Active time:1 3/4 hr Start to finish: 2 hr

Serves 6

INGREDIENTS

  • 35-oz can italian plum tomatoes, including juice
  • 1 medium onion, finely chopped
  • 6 tablespoons extra-virgin
  • olive oil
  • 3/4 lb ground pork
  • 1 tablespoon tomato paste
  • 1/4 cup water
  • 2 teaspoons sugar
  • 1/8 teaspoon cinnamon
  • 1/2 teaspoon black pepper
  • 3 tablespoons fine sea salt
  • 1 1/8 cups whole almonds with skins (6 oz)
  • 1/2 teaspoon almond extract
  • 1/2 cup fresh bread crumbs
  • 1 lb rigatoni
  • 3/4 cup grated pecorino romano cheese (2 oz)special equipment: a food mill fitted with disk with smallest holes (1 mm)
    garnish: 2 tablespoons chopped fresh flat-leaf parsley

    DIRECTIONS

    Work tomatoes with juice through food mill set over a large bowl, scraping pulp from underside into bowl. Discard seeds and other solids remaining in mill.


    Preheat oven to 400°F.


    Cook onion in 3 tablespoons oil in a 3-quart heavy saucepan over moderately low heat, stirring, until softened. Add pork and sauté over moderately high heat, stirring and breaking up lumps, until lightly browned, 3 to 5 minutes. 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. Simmer, uncovered, stirring occasionally, until reduced to about 4 cups, about 30 minutes.


    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.
    Toast almonds in a shallow baking pan in middle of oven until fragrant and a few shades darker, 8 to 10 minutes. Immediately sprinkle nuts with extract, tossing. Cool and coarsely chop.


    Reduce oven temperature to 375°F.


    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. Transfer to a small bowl.


    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.
    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. 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.
    Cooks’ note:
    • The pasta is very flavorful, but there is less sauce than you might expect.