Rigatoni Al Forno
This delicious baked rigatoni recipe features a hearty pork and herb sausage ragu that is cooked until thick and flavorful. The pasta is then mixed with the sauce, topped with melted mozzarella and grated parmesan, and baked to golden perfection. A comforting and satisfying meal perfect for any day of the week. Serve with a side salad for a complete and tasty dinner.
— Constant Cookbook
Ingredients
- Rigatoni 300g
- Mozzarella 1 small ball, diced
- grana padano, or parmesan 2 tbsp of grates
- PASTA SAUCE
- oil
- pork and herb sausages 6, skinned
- garlic 2 cloves, crushed
- fennel seeds 1 tsp, crushed
- rosemary leaves chopped, to make 2 tsp
- plum or chopped tomatoes 2 x 400g tins
Instructions
- To make the sauce, heat 1 tbsp oil in a non-stick trying pan. Add the sausage and cook, breaking it up as it browns, so you have quite small pieces. Add the garlic, fennel and rosemary and cook for a couple of minutes.
- Heat the oven to 190C/fan 170C/gas 5. Add the tomatoes then simmer for 20 minutes until thickened. Cook the pasta but keep an eye on it, and stop cooking when it is a couple of minutes away from being done - you will be cooking it more in the oven so you want it to still have a bit of bite.
- Mix the pasta with the sauce and tip into a baking dish. Scatter over the mozzarella and grana padano and bake for 20-30 minutes until bubbling and golden. Serve with a salad, if you like.
Yield
Serves 4
Comments
No comments found.