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Rigatoni & Italian Sausage Bake
Nb persons: 0
Yield:
Preparation time: 20 Minutes
Total time: 45 Minutes
Source: Helen's Cook Book
| Ingredients | |
| 1-1/2 Lb. | Mild Italian Sausage |
| 1 Med. | Yellow Onion, Finely chopped |
| 3 Cloves | Garlic, Minced |
| 1 Tsp. | Dried Basil |
| 1/2 Tsp. | Dried Oregano |
| 1/4 Tsp. | Dried Thyme |
| Salt | |
| freshly ground black pepper | |
| to taste | |
| 2 28-oz. | Whole tomatoes with liquid |
| 1/2 Cup | Tomato Paste |
| 1 Lb. | Uncooked Rigatoni Pasta |
| 2 Cups | Grated Provolone Cheese |
| 1/4 Cup | Finely chopped fresh Italian parsley |
Method:
1. Remove the sausage from casings to form small chunks. brown
sausage in large, heavy saucepan or Dutch Oven over medium
heat. Set browned sausage aside and discard all but 2 T. Fat.
2. Saute onion and garlic, herbs, salt and pepper until onion is
translucent, about 5 minutes. Stir in tomatoes with liquid and Tomato Paste,Break
up tomatoes into smaller pieces and bring sauce to a boil.
Return sausage to sauce and reduce heat to low. Simmer,
uncovered, for 45 minutes until sauce thickens.
3. Preheat oven to 375 Degrees F.
4. In a large pot of boiling salted water, cook pasta for 6 minutes,
until al dente. Drain and add to sauce. Add 3/4 cup grated
Provolone and chopped parsley and stir to combine.
5. Transfer to a large (9 x 13-inch) rectangular casserole and top
with aluminum foil and bake for 30 Minutes, until hot and
bubbly. Remove foil 10 minutes before the end of cooking, and add the rest of cheese and lightly
brown top of casserole.
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