Ingredients
from 1 bunch basil1 Leaves
pepper6 servings
canned tomatoes28 ounces
mozzarella1 pound
garlic cloves3
sausage0.75 pound
kosher salt6 servings
olive oil1 tablespoon
onion1 large
parmigiano-reggiano1 cup
rigatoni1 pound
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
Bring a large pot of salted water to a boil over high heat for the pasta.Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add the sausage and saute for 3 to 4 minutes until brown, but not fully cooked.
Drain sausage and place in a 9x13 baking dish.Add the remaining 1 tablespoon olive oil to the skillet, then add the onion and garlic, and cook until translucent ( 3 to 4 minutes).
Add the tomatoes and their juices into a bowl and crush with your hands to break them up; pour tomatoes into the skillet with the basil and cook it down until slightly thickened (about 15 minutes).Add the rigatoni to the boiling water, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven.
Ladle out 1/2 cup of the pasta cooking water and reserve; then drain the rigatoni.Preheat the oven to 450 degrees F.
Add the tomato sauce, rigatoni, and the reserved pasta water to the baking dish.
Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with a spoon.
Dust with the Parmigiano and drizzle with more olive oil.
Bake for 15 minutes.
Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.
Love This Recipe?
Save it to your favorites and never lose it!
