Tested till perfect Spicy, Saucy Rigatoni Bake
Spicy, Saucy Rigatoni Bake
Photography by Matthew Kimura

Spicy, Saucy Rigatoni Bake

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Recipe5 out of 5 based on 1 ratings.
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  • 1 tbsp 1tbspolive oil
  • 2 2oniononions, sliced
  • 1 1sweet red peppersweet red peppers, chopped
  • 3 3garlic clovegarlic cloves, minced
  • 1/2 tsp 1/2tspfennel seeds, crushed
  • 1 lb 1lbhot Italian sausagehot Italian sausages
  • 2 jars (700 ml) 2jars (700 ml)tomato-basil pasta sauce
  • 1 tbsp 1tbspwine vinegar
  • 5 cups 5cupsrigatoni pasta
  • 2 cups 2cupsmozzarella cheese, shredded
  • 1/4 cup 1/4cupParmesan cheese, grated
  • 2 tbsp 2tbspchopped fresh parsley
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Preheat oven to 400°C (200°C).

In Dutch oven or large heavy skillet, heat oil over medium-high heat; cook onions, stirring occasionally, for 5 minutes. Add red pepper, garlic and fennel seeds; reduce heat to medium and cook for 10 minutes or until onions are very soft and golden. Transfer to bowl.

Cut sausage into 1-inch (2.5 cm) chunks; add to pan and brown well on all sides, about 8 minutes. Drain off fat. Stir in pasta sauce and vinegar. Return vegetable mixture to pan; reduce heat to medium-low and simmer for 15 minutes.

Meanwhile, in large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm. Drain, reserving 1 cup (250 mL) of the cooking water. Return pasta to pot; add sauce and reserved cooking water.

Combine mozzarella and Parmesan cheese; set 1 cup (250 mL) aside. Stir remaining cheese into pasta mixture. Pour into 13- x 9-inch (3 L) glass baking dish, pressing pasta to submerge. Sprinkle with reserved cheese and parsley.

Bake, covered, in oven for 30 to 45 minutes; uncover and continue for another 15 minutes or until golden.

(Make ahead: Let cool in refrigerator; cover and refrigerate for up to 1 day. Or overwrap with heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator for 48 hours.)

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