Rigatoni al Forno

Serves: 6

Cooking Time: 50 minutes

1 lb. rigatoni pasta
1 lb. fresh mozzarella, ¼-inch cubed
1 lb. Italian sausage, casings removed, crumbled and cooked
2 Tbsp. extra-virgin olive oil
2 lb. roma tomatoes, ¼-inch diced
1 medium onion, diced
8 to 10 cloves garlic, minced
5 Tbsp. julienned basil leaves
salt and ground black pepper, to taste
Parmesan and extra basil leaves for garnish (optional)

1. In a saucepan over medium, heat oil. Add onions and sweat for 2 minutes. Add garlic, cook for 1 minute.

2. Turn heat to high and add tomatoes. Bring to a simmer, lower heat and cook for 25 minutes.

3. Heat oven to 350 F. Remove saucepan from heat, add basil and adjust seasoning with salt and pepper.

4. Cook pasta according to package instructions until al dente. Strain and add to sauce. Add mozzarella and sausage, and mix well.

5. Pour mix into a 9 x 13–inch casserole dish and bake for 15 minutes.

6. Garnish with Parmesan and fresh basil before serving.

0 comments