This is a basic recipe I make when I want something comforting but don’t want to spend hours cooking. You can make it with beef instead of sausage or omit for vegetarian. If vegetarian, I’d throw in a can of chickpeas to get some protein.
* 1 pound hot Italian sausage, loose * 1 small yellow onion, peeled and diced * 4 cloves garlic, peeled and minced * 2 tablespoons butter * 1 teaspoon Italian seasoning * Crushed red pepper to taste * 2 tablespoons tomato paste * ½ cup white wine * 14.5-ounce can diced tomatoes * ½ cup heavy cream * ½ cup finely grated parm * ½ cup grated mozzarella cheese * 16 ounces rigatoni * Fresh basil, for serving * Extra virgin olive oil * Salt and pepper to taste
**Brown the sausage:**
1. Crumble sausage into a cold skillet. Turn heat to medium-high. Cook, occasionally turning and breaking up the sausage with your spoon, for 12-15 minutes until cooked through. Drain off excess fat if needed, leaving sausage in the skillet.
**Cook the aromatics:**
1. Add the onion to the sausage and cook over medium heat for 6-7 minutes. Add the garlic and cook for 1 minute. 2. Melt the butter into the skillet and add Italian seasoning and crushed red pepper to taste. Cook for 1 minute until fragrant. (I forgot to record this part, whoops.)
**Sizzle the tomato paste:**
1. Add tomato paste and toss to coat everything in the paste. Cook for 3-4 minutes until the paste deepens in color and begins to stick to the skillet.
**Simmer the sauce:**
1. Pour in white wine and bring to a boil. Add the tomatoes and boil 1-2 minutes. Reduce heat and simmer for 15-20 minutes as you cook the pasta. Season with salt, pepper, and a pinch of sugar (optional). 2. Taste the sauce and season. Stir in heavy cream and simmer 10 minutes. 3. Preheat oven to 425°F.
**Cook the pasta:**
1. Bring a large pot of salted water to a boil. Cook pasta until 1–2 minutes shy of al dente. Drain.
**Assemble and bake the casserole:**
1. Spoon half of the sauce into a baking dish. Add the cooked pasta, the rest of the sauce, and the grated parm and toss to coat. 2. Arrange the mozzarella on top and drizzle with a drizzle of extra virgin olive oil. Finish with a few cracks of black pepper. Transfer to oven for 20 minutes. Broil 2-3 minutes until cheese is browned is bubbly.
**To serve:**
1. Remove from the oven and garnish with a few basil leaves. Serve and enjoy!
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This is a basic recipe I make when I want something comforting but don’t want to spend hours cooking. You can make it with beef instead of sausage or omit for vegetarian. If vegetarian, I’d throw in a can of chickpeas to get some protein.
* 1 pound hot Italian sausage, loose
* 1 small yellow onion, peeled and diced
* 4 cloves garlic, peeled and minced
* 2 tablespoons butter
* 1 teaspoon Italian seasoning
* Crushed red pepper to taste
* 2 tablespoons tomato paste
* ½ cup white wine
* 14.5-ounce can diced tomatoes
* ½ cup heavy cream
* ½ cup finely grated parm
* ½ cup grated mozzarella cheese
* 16 ounces rigatoni
* Fresh basil, for serving
* Extra virgin olive oil
* Salt and pepper to taste
**Brown the sausage:**
1. Crumble sausage into a cold skillet. Turn heat to medium-high. Cook, occasionally turning and breaking up the sausage with your spoon, for 12-15 minutes until cooked through. Drain off excess fat if needed, leaving sausage in the skillet.
**Cook the aromatics:**
1. Add the onion to the sausage and cook over medium heat for 6-7 minutes. Add the garlic and cook for 1 minute.
2. Melt the butter into the skillet and add Italian seasoning and crushed red pepper to taste. Cook for 1 minute until fragrant. (I forgot to record this part, whoops.)
**Sizzle the tomato paste:**
1. Add tomato paste and toss to coat everything in the paste. Cook for 3-4 minutes until the paste deepens in color and begins to stick to the skillet.
**Simmer the sauce:**
1. Pour in white wine and bring to a boil. Add the tomatoes and boil 1-2 minutes. Reduce heat and simmer for 15-20 minutes as you cook the pasta. Season with salt, pepper, and a pinch of sugar (optional).
2. Taste the sauce and season. Stir in heavy cream and simmer 10 minutes.
3. Preheat oven to 425°F.
**Cook the pasta:**
1. Bring a large pot of salted water to a boil. Cook pasta until 1–2 minutes shy of al dente. Drain.
**Assemble and bake the casserole:**
1. Spoon half of the sauce into a baking dish. Add the cooked pasta, the rest of the sauce, and the grated parm and toss to coat.
2. Arrange the mozzarella on top and drizzle with a drizzle of extra virgin olive oil. Finish with a few cracks of black pepper. Transfer to oven for 20 minutes. Broil 2-3 minutes until cheese is browned is bubbly.
**To serve:**
1. Remove from the oven and garnish with a few basil leaves. Serve and enjoy!