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Mortadella, a slow-smoked Italian sausage, is also used in Lucinda's Italian meatloaf, polpette. From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 1 1/2 tablespoons tomato paste
• 3/4 pound ground pork
• 1/2 pound mortadella, chopped fine
• 8 ounces tomato sauce, can use canned if you don't have homemade
• 3 tablespoons fresh flat-leaf parsley
• 1 pound rigatoni pasta
• Freshly grated Parmesan cheese
• Freshly ground black pepper

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