This generous version makes enough to sauce at least one pound of dried rigatoni. And the sweet soy sauce it calls for? That’s also known as “kecap manis” and available where Asian groceries are sold.
This is a great recipe for a dinner party as you absolutely have to make the ragu (the sauce) at least one day ahead of time. The day of your party, cook the pasta and toss it with some olive oil. Now just keep it warm in its cooking pot until you’re ready to reheat the ragu and toss them together. All you need to do when you’re ready to serve is arrange it on a platter and shave a little Parmigiano-Reggiano over the top.