You know sometimes you feel like channeling your Inner Italian Grandmother and sometimes you don't. Yes, I enjoy standing over a simmering pot of marinara as much as the next guy, but there are times when that is just not in the cards. For those times, I always have a jar or two stashed in the pantry. I buy them when they're on sale and they are always there, ready for a quick dinner.
This recipe for Rigatoni with Cheese and Italian Sausage came from The Bon Appetit Cookbook: Fast Easy Fresh
, which you of course have in your cookbook library because this is only the zillionth time that I've mentioned it. I doubled the recipe because who makes pasta to only serve 2!!! If I make pasta, there better be leftovers.Rigatoni with Cheese and Italian Sausage
Serves 4 (doubled from the original 2)
16 oz rigatoni
8 ounces hot Italian Sausage (casings removed - I never do this)
4 garlic cloves, sliced
3 cups prepared Marinara sauce
1 teaspoon dried crushed red pepper
1/2 cup grated mozzarella cheese (or how ever much you feel comfortable with)
4 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley
Extra-virgin olive oil
Cook rigatoni in a large bot of boiling salted water until just tender, but still firm to the bite. Drain.
Meanwhile, preheat broiler. Cook sausage in heavy large pot over medium-high heat until no longer pink, stirring frequently and breaking up with back of wooden spoon. Add garlic and sauté until soft, about 2 minutes. Drain off excess oil and return pot to medium-high heat. Stir in marinara sauce and crushed red pepper, then pasta. Season to taste with salt and pepper. Transfer to a 13x9 inch broilerproof baking dish. Sprinkle mozzarella and Parmesan over. Place in broiler until cheese melts and begins to brown, watching closely to prevent burning, about 1 1/2 minutes. Sprinkle rigatoni with parsley, drizzle with olive oil, and serve.
This quick and easy weeknight pasta dish will be my entry for this week's Presto Pasta Nights hosted by Ben at What's Cooking. And guess what!!! Next week I am hosting. It's my spring break and you know you're jealous of my leisure time, so everyone submit and let's make it big!!
21 comments:
I definitely purchased this cookbook in part because of your enthusiasm. And then I looked it over in Borders and was sold. Such a classic Italian recipe you have here! I use jarred sauces as my go-tos on occasion as well. I don't have the freezer space to store a huge batch of pasta sauce and why spend all the time making it if you're not going to make a ton of it. Kind of along the same lines of, why make pasta for 2 when you can make it for 4 and have leftovers?
This looks like my kind of comfort food--quick, simple, and delicious
I think it is the perfect comfort food!
My tummy is growling! This looks so good Pam and I am jealous, I want Spring break too!
Thanks, I think you just helped me figure out what's for dinner tonight.
Mmmm, mmmm, good! Well I'm Italian and this looks amazing to me. I've been known to use a jarred sauce; there are actually some really good ones out there! I've never seen this Muir Glen product, I'll have to keep a look out! Everything in this recipe is just full of love for me! I love that it's got a bit of a kick with the hot sausage and the red pepper. Gee, it's 8:00 in the morning (although my body is saying 7:00!) and I'd love a warm serving of this now! YUM!
There's nothing like a quick and easy cold weather meal! This looks nice!
Yum!! This looks devine. I will have to look for the cookbook to add to my collection. I love, love, love recipes.
Quick and easy meals are the best - this looks hearty and delicious.
I love your stacked layers of rigatoni! Comfort food.
I swear Muir Glen is the best! Awesome stacks of rig!
I think I actually have all of these ingredients on hand! I will be making this soon. Oh wait, I don't have sausage. Still, I will be making it soon.
I keep a few jars in the pantry at all times, too. Here in RI we have Mayor's Own Marinara Sauce, the sale of which benefits school children in Providence. And it tastes darn good, too.
I heart pasta. I am pretty sure it loves me back.
Looks great, and I love that cookbook. Anyone have the first BA one?
I've tried to eat pasta this way. I have a hard time eating pasta without a protein.
looks like a stack of firewood. an edible stack of firewood, that is, which is clearly the very best kind. :)
I dont actually have that cookbook (gulp!) but I just might have to break down and purchase it - that's my kind of pasta. Cheesy, tomatoey goodness!! I'll try to have a pasta post for you next week.
Nancy
That pasta, though with ziti instead of rigatoni, was one of the first things I ever cooked. I was so proud haha. Nice entry for PPN and thanks for the yummy reminder. :)
Fabulous comfort food, especially since it started snowing again about an hour ago and I can hardly see out of my window. Thanks for sharing with Presto Pasta Nights and double thanks for hosting next week.
As much as we love standing next to a pot of simmering sauce, we all enjoy opening a jar every once in a while. I too have sinned, LOL.
Great entry and pictures! I'll be here next week joining the pasta party :)
When did mini tunnels ever get so tempting and delicious? ;p
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