Name: Baked Rigatoni With Sausage
Prep time: 10 min
Cook time: 55 min
Total time: 45 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 Leaves from 1 bunch basil; 6 servings pepper; 28 ounces canned tomatoes; 1 pound mozzarella; 3 garlic cloves; 0.75 pound sausage; 6 servings kosher salt; 1 tablespoon olive oil; 1 large onion; 1 cup parmigiano-reggiano; 1 pound rigatoni

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Setting the table…

Method

9 steps · 45 min

01
Boil Water, Heat Oil
Get a large pot of salted water going over high heat for the pasta. At the same time, warm 1 tablespoon olive oil in a large skillet over medium-high heat.
02
Brown the Sausage
Add the sausage to the hot skillet and sauté for 3 to 4 minutes, until it's browned but not quite cooked through.
03
Drain Sausage
Drain the browned sausage well, then transfer it to a 9x13 baking dish.
04
Sauté Onion and Garlic
Return the skillet to the heat and add the remaining 1 tablespoon olive oil. Toss in the chopped onion and garlic, cooking them until they turn translucent, about 3 to 4 minutes.
05
Simmer Tomato Sauce
Pour the canned tomatoes and their juices into a bowl and crush them with your hands until they're broken up. You want a rustic texture here, not a smooth purée.
Add the crushed tomatoes to the skillet with the basil leaves. Let it cook down over medium heat until the sauce is slightly thickened, which should take about 15 minutes.
06
Cook Pasta, Preheat Oven
Once the water is boiling, add the rigatoni and stir. Cook the pasta for only 6 to 7 minutes; it should still be quite firm, as it will finish cooking in the oven. Ladle out about 1/2 cup of the starchy pasta cooking water and set it aside, then drain the rigatoni.
While the pasta cooks, preheat your oven to 450 degrees F.
07
Assemble and Season
To the baking dish with the sausage, add the tomato sauce, the partially cooked rigatoni, and the reserved pasta water. Break up about half of the mozzarella over the mixture, season generously with salt and pepper, and gently stir everything together with a spoon. Finish by dusting the top with Parmigiano and drizzling with a little more olive oil.
08
First Bake
Slide the dish into the preheated oven and bake for 15 minutes.
09
Second Bake
After the first bake, spread the remaining mozzarella in an even layer over the top of the rigatoni. Return it to the oven and continue to bake for another 10 minutes, or until the cheese is golden brown and bubbling enthusiastically.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	844kcal	42%
Fat	43g	61%
Carbohydrate	72g	28%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens2 present · 1 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Milk	Contains
Sulphites

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Baked Rigatoni With Sausage Recipe

About this recipe

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Method

Boil Water, Heat Oil

Brown the Sausage

Drain Sausage

Sauté Onion and Garlic

Simmer Tomato Sauce

Cook Pasta, Preheat Oven

Assemble and Season

First Bake

Second Bake

Nutrition

Allergens

Reviews

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