Spicy Sausage and Rigatoni Bake

By The Canadian Living Test Kitchen

95 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per each of 8 servings: about	-
cal	582582 cal
pro	26 g26g pro
total fat	24 g24g total fat
sat. fat	9 g9g sat. fat
carb	66 g66g carb
fibre	6 g6g fibre
chol	54 mg54mg chol
sodium	1 mg1mg sodium
% RDI:	-
calcium	2626 calcium
iron	2222 iron
vit A	3636 vit A
vit C	7878 vit C
folate	4444 folate

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

Ingredients

1 tbsp olive oil 1 1tbsp tbspolive oil
2 onions , sliced2 2oniononions, sliced
1 sweet red pepper , chopped1 1sweet red peppersweet red peppers, chopped
3 cloves of garlic , minced3 3clove garliccloves of garlic, minced
1/2 tsp fennel seeds , crushed1/2 1/2tsp tspfennel seeds, crushed
1 lb hot Italian sausages 1 1lb lbhot Italian sausagehot Italian sausages
2 2jars jars(700 mL each) tomato-basil pasta sauce
1 tbsp wine vinegar 1 1tbsp tbspwine vinegar
12 12oz ozrigatoni pasta, (about 5 cups/1.25 L)
2 cups shredded mozzarella cheese 2 2cups cupsshredded mozzarella cheese
1/4 cup grated Parmesan cheese 1/4 1/4cup cupgrated Parmesan cheese
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped fresh parsley

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.