epicurious4.3
Shortcut Baked Rigatoni With Spicy Italian Sausage
This shortcut baked rigatoni is loaded with spicy Italian sausage and topped with melted cheese. And the best part: You don’t even have to boil the pasta.
👥 6 Servings⏱️ Prep & Cook: 2h👤 Jesse Szewczyk📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●oven
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 350°. Combine 10 garlic cloves, finely grated, 4 large sprigs fresh basil, two 28-oz. cans crushed tomatoes, ½ cup (1 stick) unsalted butter, cut into pieces, 1 Tbsp. plus 2 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt, 1 tsp. sugar, and ½ tsp. crushed red pepper flakes in a 13x9" baking dish. Add 12 oz. hot Italian sausage, casings removed if needed, breaking up into about 1" pieces, and mix well to coat sausage. Bake, uncovered, ⏱️ 45 minutes (butter should be melted and sauce should be bubbling around the sides).
large sprigs fresh basil, plus leaves for serving428-oz. cans crushed tomatoes2. plus 2 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt1 Tbsp. sugar1 tsp. hot Italian sausage, casings removed if needed12 oz
2
Add 1 lb. rigatoni and 1 cup water and mix to combine. Carefully cover baking dish tightly with foil; bake until pasta is very al dente, 23–⏱️ 27 minutes. Remove from oven, uncover, and stir well.
. rigatoni1 lb
3
Heat broiler. Evenly top pasta with 1 lb. low-moisture mozzarella cheese, coarsely grated (about 3 cups), and broil until cheese is melted and browned, 5–⏱️ 8 minutes. (Keep a close eye on the cheese as it can go from browned to burnt very quickly.) Remove baked rigatoni from broiler and top with basil leaves to serve. Editor’s note: Head this way for more of our comfort food favorites →
. low-moisture mozzarella cheese, coarsely grated (about 3 cups)1 lb
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...