rigatoni with cheese and italian sausage
(9 ratings)
From Bon Appetit Magazine, Sept. 2004 Sounded too good to forget about! Can be used as an appetizer if serving smaller portions!
(9 ratings)
yield
2 (4 for appetizers)
prep time
20 Min
cook time
20 Min
method
Broil
Ingredients For rigatoni with cheese and italian sausage
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1/2 poundrigatoni pasta, uncooked
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1/4 poundspicy italian sausage, casing removed
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2garlic cloves, thinly sliced
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1 1/2 cupsprepared marinara sauce
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1/2 teaspodried crushed red pepper
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1/4 cupgrated mozzarella cheese
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2 tablespograted parmesan cheese
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1 teaspoonchopped fresh italian parsley
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extra-virgin olive oil
How To Make rigatoni with cheese and italian sausage
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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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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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3Stir in marinara sauce and crushed red pepper, then pasta. Season to taste with salt and pepper.
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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.
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