Baked Rigatoni With Sausage

Ingredients

• •basil
• •black pepper
• •28 ounces canned tomatoes
• •1 pound mozzarella
• •3 garlic cloves
• •¾ pound Italian sausage
• •kosher salt
• •1 tablespoon olive oil
• •1 large onion
• •1 cup parmigiano-reggiano
• •1 pound rigatoni

Method

Adapted from foodista.com

1. 1Bring a large pot of salted water to a boil over high heat for the pasta.
2. 2Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
3. 3Add the sausage.
4. 4Saute for 3 to 4 minutes until brown, but not fully cooked.
5. 5Drain sausage.
6. 6Place in a 9x13 baking dish.
7. 7Add more olive oil to the skillet.
8. 8Add the onion and garlic.
9. 9Cook until translucent ( 3 to 4 minutes).
10. 10Add the tomatoes and their juices into a bowl.
11. 11Crush with your hands to break them up.
12. 12Pour tomatoes into the skillet with the basil.
13. 13Cook it down until slightly thickened (about 15 minutes).
14. 14Add 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.
15. 15Ladle out ½ cup of the pasta cooking water and reserve; then drain the rigatoni.
16. 16Preheat the oven to 450 degrees F.
17. 17Add the tomato sauce, rigatoni, and the reserved pasta water to the baking dish.
18. 18Break up half the mozzarella over the mixture.
19. 19Season with salt and pepper.
20. 20Gently mix with a spoon.
21. 21Dust with the Parmigiano.
22. 22Drizzle with more olive oil.
23. 23Bake for 15 minutes.
24. 24Spread the remaining mozzarella in an even layer over the top.
25. 25Continue to bake for another 10 minutes or until golden brown and bubbly.