Spicy Sausage and Rigatoni Bake

By franny-2

Livened up with hot sausage under a golden cheese topping, this dish makes a zesty winter warm-up.

Ingredients

• 1 tbsp(15 mL) olive oil
• 2 onions, sliced
• 1 sweet red peppers, chopped
• 3 clove of garlic, minced
• 1/2 tsp (2 mL) fennel seeds, crushed
• 1 lb lb(454 g) hot Italian sausagehot Italian sausages
• 2 jars(700 mL each) tomato-basil pasta sauce
• 1 tbsp (15 mL) wine vinegar
• 12 oz(340 g)rigatoni pasta, (about 5 cups/1.25 L)
• 2 cups (500 mL) shredded mozzarella cheese
• 1/4 cup (50 mL) grated Parmesan cheese
• 2 tbsp (25 mL) chopped fresh parsley

Details

Servings 8

Preparation

Step 1

In Dutch oven or large deep skillet, heat oil over medium-high heat; cook onions, stirring occasionally, for 5 minutes.

Add red pepper, garlic and fennel seeds; cook over medium heat for 10 minutes or until onions are very soft and golden. Transfer to bowl.

Remove casings from sausage; breaking up meat, add to skillet. Cook over medium-high heat, breaking up with spoon, for about 8 minutes or until browned; drain off any fat.

Stir in pasta sauce and vinegar. Return vegetable mixture to pan; simmer over medium-low heat for 15 minutes.

Meanwhile, in large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm. Drain, reserving 1 cup (250 mL) cooking water. Return pasta to pot; add sauce and reserved water.

Combine mozzarella and Parmesan cheeses; set 1 cup (250 mL) aside. Stir remaining cheese into pasta mixture. Pour into 13- x 9-inch (3 L) baking dish, pressing pasta to submerge. Sprinkle with reserved cheese and parsley. (Make-ahead: Cover and refrigerate for up to 1 day or wrap in heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator for 48 hours. Cover and bake in 400°F/200°C oven for 30 to 45 minutes; uncover and continue with recipe.)

Bake in 400°F (200°C) oven for 15 minutes or until golden.