Baked Rigatoni with Red Cabbage Cream, Taleggio, Sautéed Apple and Nutmeg Crunch

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a baking dish with a little of the olive oil.

2. 2

   Bring a large pot of salted water to a boil. Cook the rigatoni 2 minutes less than the package directions so it stays very al dente. Reserve 120 ml / 1/2 cup of the pasta water and drain the pasta.

3. 3

   While the pasta cooks, heat 1 tablespoon olive oil and 15 g butter in a large skillet over medium heat. Add the onion and red cabbage with a pinch of salt and cook for 10 to 12 minutes, stirring, until tender and lightly sweet.

4. 4

   Add the garlic and cook 1 minute more. Stir in the heavy cream, milk, 20 g Parmesan, 1/4 teaspoon nutmeg, and black pepper. Simmer gently for 2 minutes.

5. 5

   Transfer the cabbage mixture to a blender or food processor and blend until smooth. Add some of the reserved pasta water if needed to loosen the sauce. Adjust the salt.

6. 6

   In a small bowl, mix the breadcrumbs with 30 g Parmesan, the fresh thyme, the remaining 1/4 teaspoon nutmeg, and 1 tablespoon olive oil. Set this crunchy topping aside.

7. 7

   In the same skillet, melt the remaining 20 g butter over medium heat. Add the diced apple and sauté for 2 to 3 minutes until lightly colored but still holding its shape. Add the balsamic vinegar and cook 30 seconds more. Remove from the heat.

8. 8

   Toss the rigatoni with the red cabbage cream and half of the sautéed apple. If the sauce feels too thick, add a little more reserved pasta water.

9. 9

   Transfer the pasta to the baking dish. Scatter the taleggio pieces on top and cover with the breadcrumb mixture.

10. 10

    Bake for 12 to 15 minutes at 220 °C / 425 °F, until bubbling and golden on top. For extra color, broil for 1 to 2 additional minutes, watching closely.

11. 11

    Let rest for 5 minutes out of the oven. Finish with the remaining sautéed apple on top and serve hot.