Rigatoni with Cheese and Italian Sausage

Carolyn Haas


From Bon Appetit Magazine, Sept. 2004
Sounded too good to forget about! Can be used as an appetizer if serving smaller portions!

★★★★★ 5 votes
2 (4 for appetizers)
20 Min
20 Min


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.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian