17 December 2012
Rumiano Family Recipes
Cheesy Rigatoni Recipe
In the spirit of the Holiday Recipe Contest, the Rumiano family would like to share a recipe of our own. This recipe is has been passed down for three generations starting with grandmother Claire Rumiano. I (Owen Rumiano) had the chance to recreate this family Christmas time favorite. The recipe has many points of customization and is very flexible with flavors. It always turns out great, especially when you put enough cheese on it!
We're happy to be able to share our family traditions with our supporters and fans. Happy holidays to all, and cheers to a new year! Every Christmas Eve, we would all gather at our grandmother's house for a delicious feast. This dish was always the first out and the first gone. It has been passed down from generation to generation, starting with my grandmother Claire to my aunts and so on. It's a family recipe that only gets better with time. (But, it's never as good as grandma's!)
Rumiano's Cheesy Rigatoni:
8-oz. pkg of Rigatoni noodles
1 ½ lb. Lean hamburger
1 medium onion
2-3 garlic cloves
1 can tomato sauce (maybe more if sauce is too thick)
1 large can tomatoes (chopped)
Spices: Oregano, Mace Thyme, Bay leaf, Chili Powder.
Dried Mushrooms – break up and soak in warm water until soft.
Fresh mushrooms also work.
½lb Grated Rumiano Cheddar (We like extra sharp!)
- Chop onion and garlic and fry sauté in olive oil
- When the onions are limp and before the garlic turns brown, remove and put aside.
- Crumble and brown the hamburger
- Add the cooked onions and garlic
- Start noodles
- Add the tomato sauce, canned tomatoes, bay leaf, mace, thyme, and oregano.
- Stir and simmer about 20 minutes.
- Add Chili powder and let simmer another 10 minutes. The sauce should have a brownish color to it – make sure to use enough chili powder!
- Once the sauce is to your liking, remove bay leaves.
- In a casserole dish (2 Quart), layer rigatoni noodles and sauce (e.g.) noodles, sauce, noodles, sauce. Cover with grated cheese.
- Bake uncovered for about 30 minutes at 325°F – (when the sauce is bubbling and the cheese has a brown crisp, it's ready!)
- Let sit for 5-10 minutes for cooling.