Baked Rigatoni
1 tablespoon olive oil
4 cloves garlic, thinly sliced
1 large onion, chopped
1 lb. sausage
1 28-ounce can whole or diced tomatoes, undrained
1/4 teaspoon red pepper flakes
1 1/2 teaspoons dried oregano or thyme
1 teaspoon kosher salt
Pepper to taste
1 teaspoon sugar
16 ounces rigatoni
1 cup heavy cream
3/4 cup (3 ounces) grated Parmesan
Heat oven to 400° F.
Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook until golden but not browned, about 1 minute then add the sausage & cook for a few minutes. Add the tomatoes and their juices, red pepper, thyme, salt, pepper, and sugar. Bring to a boil. Reduce heat to medium-low and simmer (crushing the tomatoes with the back of a wooden spoon if using whole tomatoes) until the sauce thickens slightly, about 20 minutes. Stir in the cream and 1/2 cup of the Parmesan.
Meanwhile, cook the rigatoni according to the package directions. Add the drained rigatoni to the sauce and toss to coat. Transfer to a 2-quart casserole and top with the remaining grated Parmesan. Bake for 20 minutes. Let rest for 10 minutes before serving.
1 tablespoon olive oil
4 cloves garlic, thinly sliced
1 large onion, chopped
1 lb. sausage
1 28-ounce can whole or diced tomatoes, undrained
1/4 teaspoon red pepper flakes
1 1/2 teaspoons dried oregano or thyme
1 teaspoon kosher salt
Pepper to taste
1 teaspoon sugar
16 ounces rigatoni
1 cup heavy cream
3/4 cup (3 ounces) grated Parmesan
Heat oven to 400° F.
Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook until golden but not browned, about 1 minute then add the sausage & cook for a few minutes. Add the tomatoes and their juices, red pepper, thyme, salt, pepper, and sugar. Bring to a boil. Reduce heat to medium-low and simmer (crushing the tomatoes with the back of a wooden spoon if using whole tomatoes) until the sauce thickens slightly, about 20 minutes. Stir in the cream and 1/2 cup of the Parmesan.
Meanwhile, cook the rigatoni according to the package directions. Add the drained rigatoni to the sauce and toss to coat. Transfer to a 2-quart casserole and top with the remaining grated Parmesan. Bake for 20 minutes. Let rest for 10 minutes before serving.
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