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


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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

How to Make Rigatoni with Cheese and Italian Sausage


  • 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.

Printable Recipe Card

About Rigatoni with Cheese and Italian Sausage

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

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