Recipe for Rigatoni Baked with Spicy Sausage 
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Yield:
4
Ingredients:
Amount Ingredient
3 tbl extra virgin olive oil
350 gm uncooked spicy sausage
1 x onion
2 clv garlic
12 x black olives
5 x sundried tomatoes
90 ml dry white wine
2 tbl chopped fresh oregano
1 tbl chopped fresh parsley
2 x 397g cans plum tomatoes
1 x salt and freshly ground black pepper
400 gm dried rigatoni
15 gm butter
175 gm mozzarella cheese (preferably smoked) diced
50 gm parmesan cheese in one piece
Instructions:
Instructions: Heat 1 tbsp of the oil in a large frying pan on the boiling plate then add the sausage cut into lengths to fit the pan if necessary.

Fry for 2 to 3 minutes turning frequently until lightly browned.

Transfer to a plate and cut into slices.

Set aside.

Peel and chop the onion and garlic.

Slice the olives from their stones; dice the sundried tomatoes.

Add the remaining oil to the frying pan.

Stir m the onion and garlic and cook on the simmering plate for 5 minutes until softened but not browned.

Return the sliced sausage to the pan and add the wine and herds.

Transfer to the boiling plate and cook for 3 to 4 minutes until about two thirds of the wine has evaporated.

Stir in the canned tomatoes and their juice breaking them up with a wooden spoon. Add the sundried tomatoes and olives. Cook uncovered on the grid shelf on the floor of the roasting oven for 15 to 20 minutes until the tomatoes are pulp like; do not reduce the sauce too much.

Season to taste.

Cook the rigatoni in a large pan of boiling salted water in the simmering oven until almost al dente or for about 2 minutes less time than packet instructions.

Drain thoroughly.

butter a baking dish large enough to hold the pasta and sauce.

Transfer the pasta to the dish and toss with sauce.

Scatter the mozzarella over the rigatoni.

Using a potato peeler shave the parmesan cheese over the top.

Bake near the top of the roasting oven for about 15 minutes until piping hot.

Serve at once garnished with oregano sprigs.

aga tip: cooking pasta in the simmering oven ensures it does not boil over.

You can use any good quality spicy sausages for this recipe but if at all possible buy italian style uncooked sausages loose from a good butcher or delicatessen rather than prepacked ones. Prepare the sauce m advance if you wish but dont toss with the pasta until ready for the oven otherwise the pasta will become soggy.

Serves 4

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