Hot Sausage, Pepper And Onion Ragu With Rigatoni And Provolone Besciamella

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1/4 cup extra virgin olive oil (EVOO), divided

1/3 pound pancetta or speck, finely diced

1 1/2 pounds coarse ground pork or store-bought ground pork

4 cloves garlic, finely chopped

1 tablespoon fennel seeds

2 teaspoons crushed red pepper flakes (2/3 palmful)

1 tablespoon paprika (a palmful)

1 1/2 teaspoon cayenne pepper (half a palmful)

1/2 teaspoon ground cloves

Salt and pepper

3 medium cubanelle peppers, halved, seeded and thinly sliced

2 onions, quartered lengthwise, then thinly sliced

1/4 cup tomato paste

1 cup dry red wine

2 cups chicken stock

1 can Italian tomatoes in tomato puree (28 ounces)

1/2 cup basil leaves, torn or shredded

4 tablespoons butter

3 tablespoons flour

3 cups whole milk

Salt and black pepper

Freshly grated nutmeg, to taste

1 1/2-2 cups grated sharp provolone cheese

1 pound rigatoni pasta

Flat leaf parsley, finely chopped, for garnish

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