rigatoni with cheese and italian sausage
From Bon Appetit Magazine, Sept. 2004 Sounded too good to forget about! Can be used as an appetizer if serving smaller portions!
prep time
20 Min
cook time
20 Min
method
Broil
yield
2 (4 for appetizers)
Ingredients
- 1/2 pound - rigatoni pasta, uncooked
- 1/4 pound - spicy italian sausage, casing removed
- 2 - 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
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Step 1Cook rigatoni in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta.
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Step 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.
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Step 3Stir in marinara sauce and crushed red pepper, then pasta. Season to taste with salt and pepper.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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