How To make Rigatoni with Sausage

You'll Eat The Whole Pan! Baked Rigatoni With Sausage Recipe (PASTA AL FORNO) - Glen And Friends

You'll Eat The Whole Pan! Baked Rigatoni With Sausage Recipe (Pasta al Forno) This baked pasta recipe isn't traditional... It just uses food that you may already have hanging around in your cupboard. We use sausage, ricotta, and rigatoni in this take on a pasta al forno recipe.
Ingredients:
Olive oil
1 onion, chopped
3-4 cloves garlic, chopped
Pinch red pepper flakes
Pinch oregano
250g - 500g (½ to 1 lb) Italian sausage, casing removed
250 mL - 500 mL (1 - 2 cup) passata tomato sauce
1 - 796 mL (26 oz) can Roma tomatoes
Salt and pepper to taste
1 hot pepper, chopped
500g (1 Lb) rigatoni or ziti
500g (1 Lb) Mozzarella, diced or shredded
500g (1 Lb) tub ricotta
Parmesan to taste

Our 2009 video on making Italian Sausage:

More info on the Dry Ager:

Method:
Preheat oven to 200ºC (400ºF).
Bring a pot of salted water to a boil.In a large pan over medium heat, sauce the onion and garlic in some olive oil until translucent.
Stir in the red pepper flakes and oregano, and cook 2-3 minutes.
Add in the sausage and break it up as it browns.
When the sausage has browned, stir in the passata, tomatoes, and hot pepper.
Check for seasoning and adjust with salt and pepper to taste.
While the sauce cooks, boil the pasta until it is just under half way cooked.
Drain the pasta and stir it into the sauce.Stir in the ricotta.
Transfer half of this mix to a baking dish, then a layer of the mozzarella and some grated Parmesan.
Add the rest of the pasta, and top with another layer of the mozzarella and some grated Parmesan.
Place in the oven and bake for 45-60 minutes.
Let rest before serving.



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Giada De Laurentiis' Baked Rigatoni with Sausage ​| Giada Entertains | Food Network

Giada bakes rigatoni with sweet Italian sausage, broccoli and ricotta, all topped with gooey melted mozzarella!
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Baked Rigatoni with Sausage
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 50 min
Active: 30 min
Yield: 6 to 8 servings

Ingredients

Topping:

1 cup whole milk ricotta cheese
1/2 cup fresh basil leaves, chopped
1/2 teaspoon kosher salt

Pasta:

1/4 teaspoon kosher salt, plus more for the pasta
1 pound rigatoni pasta
1 tablespoon olive oil
1 pound sweet Italian sausage, casings removed
1 large or 2 small heads broccoli, chopped into small florets
1 clove garlic, peeled and chopped
One 25-ounce jar marinara sauce
1 cup freshly grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese

Directions

Preheat the oven to 400 degrees F.

For the topping: Add the ricotta, basil, and salt to a small bowl. Stir together with a rubber spatula. Set aside.

For the pasta: Bring a large pot of water to boil. Season well with salt and cook the rigatoni for 5 minutes. Drain well, reserving 1/2 cup pasta water.

Meanwhile, heat a large braiser or ovenproof skillet over medium-high heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan cheese. Toss well to coat. Add the reserved pasta water to thin the sauce slightly.

Dollop the ricotta cheese mixture evenly over the top. Nestle the ricotta mixture into the pasta and cover with some of the pasta. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes. Allow to sit for 5 minutes before serving.

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Giada De Laurentiis' Baked Rigatoni with Sausage ​​| Giada Entertains | Food Network