This Italian household favourite is a sure hit with any crowd. The freeze-ahead part is a flavourful sausage-and-tomato sauce. Just thaw, toss with cooked pasta and sprinkle with cheese before baking. This recipe makes enough sauce for two batches.
- Portion size 6 servings
- Credits : Canadian Living Sunday Suppers 2014
- 3 tablespoons olive oil
- 2 onions thinly sliced
- 2 sweet red peppers thinly sliced
- 2 sweet yellow peppers thinly sliced
- 3 cloves garlic minced
- 2 bay leaves
- 1/4 teaspoon hot pepper flakes
- 2 lbs Italian sausages casings removed
- 4 cups bottled strained tomatoes (passata)
- 10 fresh basil sprigs
- 1 pkg (454 g) rigatoni pasta
- 2 cups shredded mozzarella cheese
- 1 cup shredded provolone cheese
MethodIn large Dutch oven, heat oil over medium heat; cook onions, red and yellow peppers, garlic, bay leaves and hot pepper flakes, stirring occasionally, until vegetables are softened, about 8 minutes.
Add sausages; cook over medium-high heat, breaking up with wooden spoon, until no longer pink, about 6 minutes. Stir in strained tomatoes and basil; reduce heat and simmer until thickened, about 20 minutes. Discard bay leaves.
Let cool for 30 minutes; divide sauce in half, reserving 1 half for another use. (Make-ahead: Refrigerate in airtight containers for up to 2 days.)
Meanwhile, in large pot of boiling salted water, cook pasta until slightly undercooked, about 3 minutes less than package instructions. Drain and return to pot. Add remaining meat sauce; toss to combine. Spread in 13- x 9-inch (3 L) baking dish.
Sprinkle with mozzarella and provolone cheeses; cover with foil. Bake in 375°F (190°C) oven until bubbly and cheese is melted, 25 to 30 minutes.
Nutritional facts PER SERVING: about
- Sodium 191 mg
- Protein 35 g
- Calories 753.0
- Total fat 37 g
- Potassium 651 mg
- Cholesterol 86 mg
- Saturated fat 15 g
- Total carbohydrate 69 g
- Iron 36.0
- Folate 82.0
- Calcium 39.0
- Vitamin A 27.0
- Vitamin C 122.0