Not long ago in an attempt to find something different to cook on a week night that would be quick and easy, I ran across an article called “24 Easy Pasta Recipes to Try When You’re Sick of Spaghetti.” I was intrigued and could also relate. While I’ve always loved Italian food, I’ve never really been a big fan of spaghetti.
Don’t misunderstand. I eat it. It’s just not something that I would ever order in a restaurant; nor do I anticipate ever having a hankering for a big bowl of spaghetti. And I mean no offense to all the spaghetti-lovers out there. (Hubby and Daughter come to mind.) Trust me. When I was young, single and broke I cooked and ate a lot of spaghetti. Now that I think of it, that’s probably the exact reason I don’t hanker for it these days.
But back to the “24 Easy Pasta Recipes to Try When You’re Sick of Spaghetti” article. Written by Laura Denby, a freelance food and beverage writer and former professional chef, it starts off with the sentence, “Pasta is the secret to quick and easy weeknight meals.” And that’s where she had me.
Referring to them as “Easy Pasta Recipes Everyone Will Love,” Denby shares 24 – yes, as in two dozen – recipes for various pasta dishes.
“When it comes to making dinner for the whole family on a busy weeknight, almost everyone can say they turn to a box of spaghetti and a jar of sauce. Pasta is one of the easiest dishes to whip up when you’re short on time, but that doesn’t mean it has to be boring,” Denby writes.
“If you’re in a culinary rut and are looking to kick up your weeknight pasta dish, check out one of these easy recipes. From 5-star faves to comforting baked pasta dishes, they pack in flavor without taking up too much time or effort,” she concludes.
I looked at all of them and found several that looked appealing. I ended up selecting “Three Cheese and Spicy Sausage Baked Pasta.”
According to Denby, “Baked pasta dishes make for an easy weeknight meal because they’re a hands-off way to whip up a hearty dinner. Crumbled Italian sausage adds meaty, spicy bits to every bite. Parmesan, mozzarella and shredded provolone make this a cheesy, gooey dish that can easily be made in advance and stored in the freezer.”
I was sold. And it didn’t hurt that it had received 10 five-star reviews. It was easy and fairly quick and the whole family loved it.
Three Cheese and Spicy Sausage Baked Pasta
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
½ teaspoon crushed red pepper flakes
Two 28-ounce cans plum tomatoes, crushed by hand
1 cup chopped fresh basil, plus 4 large fresh basil sprigs
1 pound dried rigatoni
1 pound spicy Italian sausage, casings removed
1½ cups shredded mozzarella
1½ cups shredded provolone
1 cup grated Parmesan
Preheat the oven to 450 degrees F.
Bring a large pot of salted water to a boil. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard basil and stir in the chopped basil. Season with salt and pepper.
While the sauce simmers, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl with a slotted spoon.
Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions instruct. Drain the pasta and add it to the large bowl.
Add the tomato sauce and half each of the mozzarella, provolone and Parmesan cheeses to the bowl and stir well to combine. Transfer the pasta-sausage mixture to a 3- to 4-quart baking dish and top with the remaining mozzarella, provolone and Parmesan cheeses. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest about 10 minutes before serving.
Dining and Cooking