SAUSAGE RIGATONI BAKE
A Canadian Living Recipe
1 1/2 lb (759 g) Italian sausage
1 onion chopped
4 cloves garlic, minced
1 tsp (5 mL) Italian herb seasoning
1/4 tsp (1 mL) each hot pepper flakes, salt and pepper
1/2 cup (125 mL) tomato paste
2 cans (each 28 oz/796 mL) tomatoes
6 cups rigatoni pasta (1 lb/500 g)
1 jar (313 mL) roasted red peppers, drained and sliced
2 cups (500 mL) shredded provolone cheese
1/4 cup (50 mL) chopped fresh parsley
Cut sausage into 1/2 inch (1 cm) chunks. In Dutch oven, brown sausage in batches over medium-high heat. Transfer to bowl.
Pour off fat from pan. Add onion, garlic, Italian seasoning, hot pepper flakes, salt and pepper; cook stirring, until onion is softened, 5 minutes. Add tomato paste; cook, stirring for 3 minutes. Add tomatoes, breaking up with spoon; bring to boil. Return sausage and any accumulated juices to pan. Reduce heat and simmer until thin liquid at edge is evaporated, 1 hour.
Meanwhile, in large pot of boiling salted water, cook pasta until almost tender, about 6 minutes. Drain; return to pot. Stir in sausage mixture, red peppers, 3/4 cup (175 mL) of the cheese and parsley. Transfer to greased 13 x 9 (3 L) glass baking dish. (Make ahead: Refrigerate until cold. Cover with plastic wrap and overwrap with heavy-duty foil; freeze for up to 2 weeks. Thaw in refrigerator for 48 hours. Continue with recipe adding 1 hour to baking time.)
Sprinkle with remaining cheese. Cover with foil and bake in 375˚F (190˚C) until filling is bubbly and topping is golden and crusty, about 30 minutes. Makes 8 servings.
A Canadian Living Recipe
1 1/2 lb (759 g) Italian sausage
1 onion chopped
4 cloves garlic, minced
1 tsp (5 mL) Italian herb seasoning
1/4 tsp (1 mL) each hot pepper flakes, salt and pepper
1/2 cup (125 mL) tomato paste
2 cans (each 28 oz/796 mL) tomatoes
6 cups rigatoni pasta (1 lb/500 g)
1 jar (313 mL) roasted red peppers, drained and sliced
2 cups (500 mL) shredded provolone cheese
1/4 cup (50 mL) chopped fresh parsley
Cut sausage into 1/2 inch (1 cm) chunks. In Dutch oven, brown sausage in batches over medium-high heat. Transfer to bowl.
Pour off fat from pan. Add onion, garlic, Italian seasoning, hot pepper flakes, salt and pepper; cook stirring, until onion is softened, 5 minutes. Add tomato paste; cook, stirring for 3 minutes. Add tomatoes, breaking up with spoon; bring to boil. Return sausage and any accumulated juices to pan. Reduce heat and simmer until thin liquid at edge is evaporated, 1 hour.
Meanwhile, in large pot of boiling salted water, cook pasta until almost tender, about 6 minutes. Drain; return to pot. Stir in sausage mixture, red peppers, 3/4 cup (175 mL) of the cheese and parsley. Transfer to greased 13 x 9 (3 L) glass baking dish. (Make ahead: Refrigerate until cold. Cover with plastic wrap and overwrap with heavy-duty foil; freeze for up to 2 weeks. Thaw in refrigerator for 48 hours. Continue with recipe adding 1 hour to baking time.)
Sprinkle with remaining cheese. Cover with foil and bake in 375˚F (190˚C) until filling is bubbly and topping is golden and crusty, about 30 minutes. Makes 8 servings.