Baked Ditalini with Sausage
Ditalini with sausage, broccoli rabe and white beans
- 6 tbsp extra virgin olive oil
- 2 cloves sliced
- 4 bunches broccoli rabe, cleaned and chopped
- 6 large pinches kosher salt
- 6 large pinches black pepper
- 6 large pinches crushed red pepper
- 3 tbsp chopped fresh rosemary
- 2 28oz cans San Marzano crushed italian tomatoes
- 3 pounds ditalini pasta
- 2 pounds hot italian sausage, removed from casing and crumbled
- 5 cups cooked white beans, if canned then drain
- 2 qts chicken or vegetable stock
- 4 cups grated parmigiano cheese
- 1 1/2 cups seasoned bread crumbs
Preheat oven to 375 degrees.
Bring a large pot of salted water to a boil.
While water is heating, place two deep 12 inch skillets over high heat.
Place 3 tbsp oil and 1 sliced garlic clove in each pan and cook until garlic turns golden brown, about 2 minutes.
Divide broccoli rabe in half and add one portion to each pan, sauteing until wilted, about 3 minutes.
To each pan add half the salt, pepper, red pepper, and rosemary and toss to combine.
Add 1 can tomatoes to each pan and cook until sauce thickens slightly, 8 to 10 minutes.
Boil ditalini for 5 minutes.
While pasta is cooking, divide sausage in half and add one portion to each pan, stirring to heat and incorporate it, about 2 minutes.
Add half the beans to each pan, stir to combine, and remove from heat.
Remove pasta and drain.
Add both pans of sauce to your big pasta pot, then add the pasta back in and mix thoroughly.
In small batches, add stock to pasta mixture, simmering over low heat. The pasta should be a bit soupy, but not swimming.
Remove from heat, add 1 cup of parmigiano, and mix.
Transfer to two baking pans (9 x 13, 11 x 14, or one of each).
Mix remaining 3 cups parmigiano with bread crumbs and sprinkle liberally and evenly over the top of each pan (Do Not mix).
Bake until the pasta is golden and bubbling slightly around the edges, about 30 minutes.
Let pasta set for about 10 minutes before serving.