Sausage Pasta Casserole

Published on August 12, 2017 | In | By |

Ingredients

  • 1 pound rigatoni
  • 2T oilive oil
  • 1 pound sweet itialian sausage - remove casings
  • 1 med onion sliced
  • 1 med bulb fennel trimmed cored and sliced [optional]
  • 3 cloves garlic, chopped
  • 1/4t red pepper flakes
  • 1 28oz can whole tomatoes crushed by hand
  • Kosher salt
  • 1/2c heavy cream
  • 1/2c fresh basil coarsly chopped
  • 2c [8 oz] shredded mozzerella
  • 1/2c grated parmesean

Instructions

  • 1. preheat oven 425
  • 2. brush 3quart baking dish with olive oil
  • 3. cook pasta in boiling water until al dente - reserve some pasta water
  • 4. dutch oven med-high heat add olive oil
  • 5. add sausage and cook crumble until no pink 4 minutes
  • 6. add onion and fennel - cook until soft about 10 minutes
  • 7. add garlic and red pepper and cook 1 minute
  • 8. add tomatoes - hand crushed - and season with salt
  • 9. simmer and add cream - if sauce is too thick add some pasta water
  • 10. heat med-high and simmer rapidly 10 minutes
  • 11. add pasta and basil and toss to coat pasta
  • 12. remove from heat - stir in half mozzarella and Parmesan
  • 13. put in dish and add rest of cheese
  • 14. bake 15-20 minutes
  • 15.

Instructions

  • 1. preheat oven 425
  • 2. brush 3quart baking dish with olive oil
  • 3. cook pasta in boiling water until al dente - reserve some pasta water
  • 4. dutch oven med-high heat add olive oil
  • 5. add sausage and cook crumble until no pink 4 minutes
  • 6. add onion and fennel - cook until soft about 10 minutes
  • 7. add garlic and red pepper and cook 1 minute
  • 8. add tomatoes - hand crushed - and season with salt
  • 9. simmer and add cream - if sauce is too thick add some pasta water
  • 10. heat med-high and simmer rapidly 10 minutes
  • 11. add pasta and basil and toss to coat pasta
  • 12. remove from heat - stir in half mozzarella and Parmesan
  • 13. put in dish and add rest of cheese
  • 14. bake 15-20 minutes
  • 15.

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