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Saturday, September 16, 2000

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1 tablespoon olive oil
1 pound rigatoni
12 ounces smoked chicken, finely chopped
4 ounces ricotta cheese
1/4 cup freshly grated pecorino Romano cheese (about 1 ounce)
2 eggs, beaten to blend
3 tablespoons minced fresh basil
1 tablespoon minced fresh oregano
Salt and freshly ground pepper
1 cup rich chicken stock
1 large yellow bell pepper, cored, seeded and diced
1 large red bell pepper, cored, seeded and diced
Fresh oregano sprigs

Tomato-Oregano Sauce:
6 tablespoons extra-virgin olive oil
1/4 cup finely chopped red onion
4 medium garlic cloves, minced
5 pounds Italian plum tomatoes, peeled, seeded and cut into 1/8-inch dice
1 cup dry red wine
1/4 cup fresh oregano leaves
1 tablespoon plus 1 teaspoon tomato paste
Salt and freshly ground pepper

For rigatoni: Add oil, then pasta to large pot of boiling salted water, stirring to prevent sticking. Cook until pasta is just tender but still firm to bite, about 12 minutes. Drain. Rinse under cold water until cool. Drain well. Mix chicken ricotta, Romano, eggs, basil and oregano in medium bowl. Season with salt and pepper. Using narrow teaspoon, stuff each rigatoni with about 1 1/2 teaspoons of mixture. (Can be prepared 1 day ahead. Set rigatoni on waxed-paper-lined baking sheet. Cover with plastic and refrigerate.)
For Tomato-Oregano Sauce: Heat oil in heavy large skillet over medium-high heat. Add onion and stir 2 minutes. Add garlic and stir 30 seconds. Add tomatoes and cook 4 minutes, stirring frequently. Mix in wine, oregano and tomato paste. Reduce heat and simmer until reduced to sauce consistency, stirring frequently, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Chill.)
Bring stock to simmer in large shallow skillet. Carefully lower rigatoni into stock and cook until heated through, about 5 minutes. Spoon tomato sauce onto plates. Remove rigatoni from stock using slotted spoon and divide among plates. Sprinkle with bell peppers. Garnish with oregano sprigs.
Serves 6.
 

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