 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
|
From Martha Stewart. I did modify a bit. Nice pasta dish. I also halved nicely. Ingredients:
2 tablespoons olive oil |
2 large garlic cloves, finely chopped |
1 small onion, finely chopped |
1 (6 ounce) can tomato paste |
2 (28 ounce) cans crushed tomatoes |
1 teaspoon sugar |
1 teaspoon oregano |
1/4 teaspoon red pepper flakes (optional) |
course salt & freshly ground black pepper |
1 lb rigatoni pasta (i used penne) or 1 lb penne (i used penne) |
2 lbs sweet italian sausage, casings removed |
1 1/2 lbs whole milk ricotta cheese |
1 lb mozzarella cheese, shredded |
Directions:
1. Preheat oven to 350 degrees.
2. In large saucepan, heat oil over medium heat.
3. Add garlic and onion, and cook until onion is translucent, about 4 minutes.
4. Add tomato paste, and cook, stirring, 2 minutes.
5. Stir in tomatoes, sugar, oregano, and pepper flakes, if using. Salt and pepper.
6. Cook until slightly reduced, stirring occasionally, about 15 minutes.
7. Meanwhile bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally about 9 to 10 minutes or according to package directions. Drain in a colander and rinse under cool water until cool, set aside.
8. In medium nonstick skillet, brown sausage and cook, stirring frequently with a wooden spoon to break up any large pieces, until browned and cooked through, about 8 minutes. Drain grease and set aside.
9. In a medium bowl, combine ricotta with half of the mozzarella cheese. Stir to combine. Season with a pinch of pepper and salt.
10. To assemble:
11. Spread 1 cup of sauce in the bottom of a 9 x 13 baking dish.
12. Add half of the pasta in an even layer.
13. Spread with 1/2 cup of the sauce.
14. Spread with ricotta mixture. I found it easier to drop by tablespoons, evenly distributed, and let set for a minute and then it was easier to spread.
15. Add sausage.
16. Spread 1 cup more sauce over top.
17. Top with remaining rigatoni and 1 1/2 cups sauce. Any remaining sauce may be served on the side (I did not have any remaining sauce).
18. Sprinkle with remaining mozzarella over top.
19. Place baking dish on a baking sheet and transfer to oven. Bake until bubbly 35 to 40 minutes.
|
|