Giada De Laurentiis' Baked Rigatoni with Sausage | Giada Entertains | Food Network
Giada bakes rigatoni with sweet Italian sausage, broccoli and ricotta, all topped with gooey melted mozzarella!
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Baked Rigatoni with Sausage
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 50 min
Active: 30 min
Yield: 6 to 8 servings
Ingredients
Topping:
1 cup whole milk ricotta cheese
1/2 cup fresh basil leaves, chopped
1/2 teaspoon kosher salt
Pasta:
1/4 teaspoon kosher salt, plus more for the pasta
1 pound rigatoni pasta
1 tablespoon olive oil
1 pound sweet Italian sausage, casings removed
1 large or 2 small heads broccoli, chopped into small florets
1 clove garlic, peeled and chopped
One 25-ounce jar marinara sauce
1 cup freshly grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese
Directions
Preheat the oven to 400 degrees F.
For the topping: Add the ricotta, basil, and salt to a small bowl. Stir together with a rubber spatula. Set aside.
For the pasta: Bring a large pot of water to boil. Season well with salt and cook the rigatoni for 5 minutes. Drain well, reserving 1/2 cup pasta water.
Meanwhile, heat a large braiser or ovenproof skillet over medium-high heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan cheese. Toss well to coat. Add the reserved pasta water to thin the sauce slightly.
Dollop the ricotta cheese mixture evenly over the top. Nestle the ricotta mixture into the pasta and cover with some of the pasta. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes. Allow to sit for 5 minutes before serving.
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Giada De Laurentiis' Baked Rigatoni with Sausage | Giada Entertains | Food Network
Anthony Bourdain Cooks Sunday Gravy With Sausage And Rigatoni | TODAY
Celebrity chef and author Anthony Bourdain returns to TODAY to talk about “Appetites,” his new, family-inspired cookbook, and to demonstrate his Sunday gravy recipe, a classic meat sauce with rigatoni. Bourdain tells Savannah Guthrie the recipe is simple enough for “a college stoner in a dorm” to throw together.
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Anthony Bourdain Cooks Sunday Gravy With Sausage And Rigatoni | TODAY
Spicy Basil Rigatoni #rigatoni #spicypasta #redpasta
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Rigatoni with Leeks and Sausage Recipe
Rigatoni with Leeks and Sausage are one of those unforgettable comfort foods that simply remind me of cherished moments around the kitchen table, surrounded by family and friends while eating together. Although extremely simple in its preparation, this rustic and flavorful pasta dish consists of a perfect marriage of leeks and sausage served over rigatoni. This simple dish will certainly make its way back over and over again as a loved family meal. Let's get started!
Direct link to the Rigatoni with Leeks and Sausage Recipe
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Rigatoni with Sausage Sauce Recipe
Frank Isernio makes a great recipe that cooks in under 30 minutes, and is sure to satisfy the whole family!
Also see the recipe on our website here:
SHOPPING LIST:
4 Isernio's Italian Sausages or 1 lb. bulk roll (pork or chicken, crumbled)
3 Tbsp. extra-virgin olive oil
1/2 med. onion, peeled and finely chopped
3 cloves fresh garlic, finely chopped or pressed
1/2 tsp. hot red pepper flakes (optional)
1 28-oz. can Italian style plum tomatoes, with juice, squeezed by hand or broken up in skillet with a wooden spoon.
3/4 lb. Rigatoni pasta or cut pasta of choice
10 fresh basil leaves, torn
Salt & freshly ground pepper to taste
4-6 tbsp. grated Pecorino Romano cheese
LET'S COOK
1. In a large 12 skillet, heat 1 Tbsp. olive oil and cook sausages over medium heat until brown. No need to cook all the way through. Just cook until browned on both sides.You can also use bulk sausage, breaking up with a wooden spoon and cooking until all pinkness is gone, do not brown. Remove meat from skillet and set aside. Add 2 Tbsp. olive oil to the skillet, add the onion, garlic and red pepper fakes and cook on medium until the onion is soft, 8-10 minutes.
2. Add the tomatoes, 1/2 tsp. salt and a few grinds of black pepper to taste. Cut sausages diagonally into 3/4 slices and return to skillet. If using bulk sausage, add cooked sausage now. Bring sauce to a boil then reduce heat to a medium low, just bubbling simmer. Cook sauce uncovered for about 25 minutes, stirring occasionally until thickened.
3. While the sauce is cooking, bring 5 qts. of water to a boil. Add 2 Tbsp. salt to boiling water, add the Rigatoni and cook until al dente -- about 12-14 minutes, or according to the package instructions.
4. Taste the sauce for salt and pepper, and adjust if needed. Drain the pasta completely and place in the sauce. Toss the pasta with the sauce to ensure each piece is coated. Add the torn basil, a drizzle of good olive oil and mix well. Serve immediately with freshly grated Pecorino Romano cheese.
This recipe can be doubled or tripled. Use your judgment and taste. A larger quantity of sauce will take slightly longer to cook.