Baked Rigatoni With Sausage Recipe (Pasta al Forno) This baked pasta recipe isn’t traditional… It just uses food that you may already have hanging around in your cupboard. We use sausage, ricotta, and rigatoni in this take on a pasta al forno recipe.
Ingredients:
Olive oil
1 onion, chopped
3-4 cloves garlic, chopped
Pinch red pepper flakes
Pinch oregano
250g – 500g (½ to 1 lb) Italian sausage, casing removed
250 mL – 500 mL (1 – 2 cup) passata tomato sauce
1 – 796 mL (26 oz) can Roma tomatoes
Salt and pepper to taste
1 hot pepper, chopped
500g (1 Lb) rigatoni or ziti
500g (1 Lb) Mozzarella, diced or shredded
500g (1 Lb) tub ricotta
Parmesan to taste
Our 2009 video on making Italian Sausage:
More info on the Dry Ager:
Method:
Preheat oven to 200ºC (400ºF).
Bring a pot of salted water to a boil.In a large pan over medium heat, sauce the onion and garlic in some olive oil until translucent.
Stir in the red pepper flakes and oregano, and cook 2-3 minutes.
Add in the sausage and break it up as it browns.
When the sausage has browned, stir in the passata, tomatoes, and hot pepper.
Check for seasoning and adjust with salt and pepper to taste.
While the sauce cooks, boil the pasta until it is just under half way cooked.
Drain the pasta and stir it into the sauce.Stir in the ricotta.Transfer half of this mix to a baking dish, then a layer of the mozzarella and some grated Parmesan.
Add the rest of the pasta, and top with another layer of the mozzarella and some grated Parmesan.
Place in the oven and bake for 45-60 minutes.
Let rest before serving.
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