Chili Mostaccioli

Mostaccioli, known in Italy as ‘penne lisce’, are a specialty of the Campania Region in Southern Italy, which includes the cities of Naples, Capri and Sorrento. This pasta is smooth in texture, tube-shaped with angled ends cut to resemble a quill or pen point.

Without realizing it, the pasta shape we choose plays an important role in the outcome of the dish. Long or short, smooth or ridged, thick or thin, with or without curves and crevices, different shapes of pasta capture sauce differently.

Shaped pastas pair well with sauces that have some texture. The crevices and twists will give pieces of meat and veggies a place to nestle into.

Short tubular pastas are great for sauces that are thick and chunky.

Long, thin, dried pasta need lots of lubrication. Olive-oil based sauces will coat, but not drown the pasta. The thicker pasta, like fettuccine can stand up to cream sauces and ragus. If your adding vegetables or herbs, cut them string-like rather than in cubes for ease in blending them.

This is a quick, low-cost meal but has good flavor.

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Chili Mostaccioli
Votes: 1
Rating: 5
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Rate this recipe!
Course Main Dish
Servings
Course Main Dish
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a bowl, combine meat, milk, crumbs, garlic, onion & seasonings; shape into 4-5 oblong patties. In a skillet, brown patties in hot oil. Remove to drain on paper towel.
  2. Drain any liquid from skillet & wipe with paper towel. In the skillet, combine soup with water & bring to a simmer. Add meat patties; gently simmer, covered for about 10 minutes then add drained & rinsed kidney beans. Simmer 5 more minutes until beans are hot.
  3. Cook pasta according to package directions; drain. Place on a large warm serving platter. Arrange patties over mostaccioli pasta. Pour sauce over meat & pasta; sprinkle with Parmesan cheese & serve.

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