Baked Rigatoni with Sausage (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
1 ½ lbs Italian sausage (mild or hot)
03 -
1 onion, diced
04 -
4 cloves garlic, minced
05 -
⅓ cup dry white wine
06 -
1 ½ cups crushed tomatoes (15-oz can)
07 -
½ teaspoon salt
08 -
½ teaspoon pepper
09 -
2 tablespoon fresh basil (or 1 tablespoon dried)
10 -
¼ cup fresh parsley, chopped (or 2 tablespoon dried)
11 -
1 cup cream (25% - 35% fat)
12 -
1 lb rigatoni (approximately 450 grams)
13 -
1 ½ cup mozzarella cheese, shredded
# Instructions:
01 -
Preheat the oven to 350°F.
02 -
Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente, then drain.
03 -
In a large frying pan, heat the olive oil over medium heat. Remove the casing from the Italian sausage and add to the pan. Break up the sausage with a spatula and cook for approximately 5 minutes until fully cooked.
04 -
Add the diced onion and minced garlic to the pan. Sauté until the onion is translucent, about 2–3 minutes.
05 -
Pour in the dry white wine. Cook for about 5 minutes until it almost evaporates.
06 -
Stir in the cooked sausage, crushed tomatoes, salt, and pepper. Cover and simmer on low heat for 10 minutes.
07 -
Mix in the fresh parsley, basil, and cream. Stir thoroughly to combine.
08 -
Toss the drained rigatoni with the prepared sauce. Pour the mixture into a 9x13-inch baking dish.
09 -
Top the dish with shredded mozzarella cheese. Bake in the preheated oven for 5–10 minutes until the cheese melts.
10 -
Garnish with fresh parsley and basil, if desired. Enjoy your meal!
# Notes:
01 -
For added flavor, use fresh basil and parsley instead of dried herbs.
02 -
If the sausage releases excess fat during cooking, leave only 1 tablespoon for the sauce.