Friday, December 28 2012, 06:34 PM MST
Rigatoni and Sausage
As Aired On December 28, 2012
Recipe Courtesy Chef Bryan Woolley
4 cups uncooked rigatoni
1 pound Italian sausage
1/2 cup diced onion
3 garlic cloves, minced
2 cups prepared marinara sauce
1 tsp crushed red pepper flakes
1 cup grated mozzarella cheese
1/2 cup grated parmesan cheese
salt and pepper to taste
1.) Cook the rigatoni as directed on the package.
2.) Heat a large sauté pan on the stove and cook the Italian sausage thoroughly. If you have the “linked” sausages, simply remove the casings and cook.
3.) Drain off excess oil from the sausage and add the onion and garlic. Sauté for a few minutes to soften the onion.
4.) Add the prepared marinara sauce and bring to a boil. Remove from the heat and set aside.
5.) Drain the rigatoni pasta after it is finished cooking and add it to the sausage and marinara mixture. Stir to coat and transfer to baking dish.
6.) Sprinkle the pasta mixture with mozzarella cheese and parmesan cheese. Transfer the prepared dish under a hot broiler to melt the cheese.
7.) Serve and enjoy with your favorite vegetable. Enjoy!
(Copyright 2012 Sinclair Broadcasting Group.)