Spicy Sausage and Rigatoni Bake
This recipe makes 8 servings
|Per each of 8 servings: about||-|
|total fat||24 g|
|sat. fat||9 g|
- Portion size: 8
Livened up with hot sausage under a golden cheese topping, this dish makes a zesty winter warm-up.
- 1 tbsp 1tbspolive oil
- 2 2oniononions, sliced
- 1 1sweet red peppersweet red peppers, chopped
- 3 3clove garliccloves of garlic, minced
- 1/2 tsp 1/2tspfennel seeds, crushed
- 1 lb 1lbhot Italian sausagehot Italian sausages
- 2 jars 2jars(700 mL each) tomato-basil pasta sauce
- 1 tbsp 1tbspwine vinegar
- 12 oz 12ozrigatoni pasta, (about 5 cups/1.25 L)
- 2 cups 2cupsshredded mozzarella cheese
- 1/4 cup 1/4cupgrated Parmesan cheese
- 2 tbsp 2tbspchopped fresh parsley
In Dutch oven or large deep skillet, heat oil over medium-high heat; cook onions, stirring occasionally, for 5 minutes.
Add red pepper, garlic and fennel seeds; cook over medium heat for 10 minutes or until onions are very soft and golden. Transfer to bowl.
Remove casings from sausage; breaking up meat, add to skillet. Cook over medium-high heat, breaking up with spoon, for about 8 minutes or until browned; drain off any fat.
Stir in pasta sauce and vinegar. Return vegetable mixture to pan; simmer over medium-low heat 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) cooking water. Return pasta to pot; add sauce and reserved water.
Combine mozzarella and Parmesan cheeses; set 1 cup (250 mL) aside. Stir remaining cheese into pasta mixture. Pour into 13- x 9-inch (3 L) baking dish, pressing pasta to submerge. Sprinkle with reserved cheese and parsley. (Make-ahead: Cover and refrigerate for up to 1 day or wrap in heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator for 48 hours. Cover and bake in 400°F/200°C oven for 30 to 45 minutes; uncover and continue with recipe.)
Bake in 400°F (200°C) oven for 15 minutes or until golden.