This piquant pasta bake is perfect to make and freeze for any get-together. If using hot Italian sausage, omit the hot pepper flakes.
- Portion size 8 servings
- 1 1/2 lb Italian sausage
- 1 onion chopped
- 4 cloves garlic minced
- 1 teaspoon Italian herb seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon hot pepper flakes
- 1/2 cup tomato paste
- 2 cans tomatoes
- 6 cups rigatoni pasta
- 1 jar (313 ml) red peppers drained and sliced
- 2 cups shredded provolone cheese
- 1/4 cup chopped fresh parsley
Cut sausage into 1/2-inch (1 cm) chunks. In Dutch oven, brown sausage in batches over medium-high heat. Transfer to bowl.
Pour off fat from pan. Add onion, garlic, Italian seasoning, hot pepper flakes, salt and pepper; cook, stirring, until onion is softened, 5 minutes. Add tomato paste; cook, stirring, for 3 minutes. Add tomatoes, breaking up with spoon; bring to boil. Return sausage and any accumulated juices to pan. Reduce heat and simmer until thin liquid at edge is evaporated, 1 hour.
Meanwhile, in large pot of boiling salted water, cook pasta until almost tender, about 6 minutes. Drain; return to pot. Stir in sausage mixture, red peppers, 3/4 cup (175 mL) of the cheese and parsley. Transfer to greased 13- x 9-inch (3 L) glass baking dish. (Make-ahead: Refrigerate until cold. Cover with plastic wrap and overwrap with heavy-duty foil; freeze for up to 2 weeks. Thaw in refrigerator for 48 hours. Continue with recipe, adding 1 hour to baking time.)
Sprinkle with remaining cheese. Cover with foil and bake in 375°F (190°C) oven until filling is bubbly and topping is golden and crusty, about 30 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 1405 mg
- Protein 29 g
- Calories 548.0
- Total fat 23 g
- Cholesterol 57 mg
- Saturated fat 9 g
- Total carbohydrate 58 g
- Iron 31.0
- Folate 47.0
- Calcium 28.0
- Vitamin A 29.0
- Vitamin C 87.0