Baked Rigatoni

Discussion in 'Side Items' started by oldcountrygirl, Nov 16, 2011.

  1. oldcountrygirl

    oldcountrygirl Fire Starter

    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.
     
    Last edited: Nov 16, 2011
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Sounds delicious!
     
  3. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    I'll bet that if you throw that on a hot smoker for an hour or so it would be even better!  Thanks for the recipe
     
  4. oldcountrygirl

    oldcountrygirl Fire Starter

    alblancher, that is a great idea, I will try that for sure! Thanks
     
  5. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl

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