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1.
Preheat oven to 400 degrees.
2.
Cook onion in 3 tablespoons oil in a 3-quart
heavy saucepan over moderately low heat,
until softened. Add cubed tofu and
saute until browned. Stir together
tomatoe paste and water and add to tofu.
Simmer until most of tomato paste is absorbed,
about 2 minutes, then add tomatoes, juice,
sugar, cinnamon, pepper and salt.
Simmer, uncovered, stirring occassionally,
until reduced to about 4 cups, about 30
minutes.
3.
While tofu ragu simmers, bring 6 quarts
water to a boil with 2 tablespoons oil.
Meanwhile, toast almonds in a shallow baking
pan in the middle of oven until fragrant
and a few shades darker, 8-10 minutes.
Immediately sprinkle nuts with extract,
tossing. Cool and coarsely chop.
4.
Reduce oven temperature to 375 degrees.
5.
Stir together bread crumbs and remaining
tablespoon oil in a small heavy skillet
and cook over low heat, stirring until golden,
10 minutes. Transfer to a small bowl.
6.
Cook rigatoni in boiling water until al
dente; drain. Toss pasta with about
1/2 cup of liquid from ragu in a large bowl.
7.
Spread a thin coating of ragu in bottom
of a lightly oiled 9"x13" baking
dish, then spread half of rigatoni over;
top with half of the almonds, half of remaining
ragu, half of bread crumbs, and half of
cheese. Repeat layers with remaining
ingredients and bake until edges are lightly
browned, about 20 minutes.
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