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!


★★★★★ 9 votes

2 (4 for appetizers)
20 Min
20 Min


  • 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


  1. Cook rigatoni in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta.
  2. Meanwhile, 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.
  3. Stir in marinara sauce and crushed red pepper, then pasta. Season to taste with salt and pepper.
  4. Put 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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