Rigatoni with Cheese and Italian Sausage
Sounded too good to forget about! Can be used as an appetizer if serving smaller portions!
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- 1/2 pound
- rigatoni pasta, uncooked
- 1/4 pound
- spicy italian sausage, casing removed
- garlic cloves, thinly sliced
- 1 1/2 cups
- prepared marinara sauce
- 1/2 teaspo
- dried crushed red pepper
- 1/4 cup
- grated mozzarella cheese
- 2 tablespo
- grated parmesan cheese
- 1 teaspoon
- chopped fresh italian parsley
- extra-virgin olive oil
1Cook rigatoni in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta.
2Meanwhile, preheat broiler. Cook sausage in heavy large pot over medium-high heat until no longer pink, stirring frequently and breaking up with back of wooden spoon. Add garlic and sauté until soft, about 2 minutes. Drain off excess oil and return pot to medium-high heat.
3Stir in marinara sauce and crushed red pepper, then pasta. Season to taste with salt and pepper.
4Put pasta in oven-proof dish. Sprinkle mozzarella and Parmesan over. Place in broiler until cheese melts and begins to brown, watching closely to prevent burning, about 1 1/2 minutes. Sprinkle rigatoni with parsley, drizzle with olive oil, and serve.