Spicy Sausage and Rigatoni Bake Spicy Sausage and Rigatoni Bake

Author: Canadian Living

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

  • Portion size 8 servings



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 facts <b>Per each of 8 servings:</b> about

  • Sodium 1484 mg
  • Protein 26 g
  • Calories 582.0
  • Total fat 24 g
  • Cholesterol 54 mg
  • Saturated fat 9 g
  • Total carbohydrate 66 g


  • Iron 22.0
  • Folate 44.0
  • Calcium 26.0
  • Vitamin A 36.0
  • Vitamin C 78.0
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Spicy Sausage and Rigatoni Bake