Tested till perfect Spicy Sausage and Rigatoni Bake

Spicy Sausage and Rigatoni Bake

Livened up with hot sausage under a golden cheese topping, this dish makes a zesty winter warm-up.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 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
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Preparation

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.

Nutritional Information Per each of 8 servings: about

cal 582 pro 26g total fat 24g sat. fat 9g
carb 66g fibre 6g chol 54mg sodium 1,484mg

% RDI:

calcium 26 iron 22 vit A 36 vit C 78
folate 44
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