Messy red rice

Messy red rice, or riso rosso pasticciato as they call it in Southern Italy, is the kind of dish that makes a Sunday lunch feel like a real celebration. This classic red rice recipe is all about that flavor. The rice just soaks up the tomato passata, making every bite rich and tangy. Mortadella gives it a strong, almost savory punch—way different from your usual ham. And the cheese? When you add slices of caciocavallo, you get these pockets of gooey, melting goodness. Seriously good.

The top? It is covered in cheese and broiled till crispy and golden. You just might sneak a bite right from the dish—when it’s still hot. Folks in Campania and Puglia sometimes swap in smoked provolone or add a bit of spicy soppressata for an extra kick. But the focus? Always that crispy, cheesy crust on top.

Unlike some rice dishes that are best served super hot, this easy red rice is really something else even when cooled. And people in Southern Italy love packing it up for a picnic. It just gets better. You know, like lasagna that’s sometimes even better the next day. The contrast—tender rice and that crunchy top—keeps every forkful interesting. Really, it’s all about the textures. It never feels boring.

For anyone looking for a homemade red rice that’s got more going on than a basic side, this is it. Pretty simple. Whether you serve it with roast meats, take it to a potluck, or eat leftovers cold, this red rice recipe stands out. It’s not like Mexican red rice or the Southern red rice you might find in the States, but it’s got its own personality—bold, comforting, and always welcome at the table. And here's the thing, it's always a hit, no question.