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Rigatoni With Sausage and Parmesan

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Rigatoni With Sausage

Rigatoni With Sausage - Large Photo of This Rigatoni Recipe

Photo of Rigatoni With Sausage © Diana Rattray
This rigatoni recipe is one of our favorite meals now, with its creamy, meaty Bolognese style sauce and wonderful Parmesan cheese topping. You can serve this hot immediately, or put it in a baking dish, cover with foil, and refrigerate. When it's neatly time to eat, top the rigatoni with some Parmesan cheese and bake, covered, about 30 minutes, or until hot.
Make sure to have extra fresh Parmesan on the table for sprinkling!
Large Photo of This Rigatoni Recipe

Yield: Serves 4 to 6

Ingredients:

  • 1 pound bulk Italian sausage, mild
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1 medium carrot, finely chopped
  • 2 ribs celery, finely chopped
  • 4 cloves garlic
  • 1 large can (28 ounces) plum tomatoes, crushed
  • 1 can (6 ounces) tomato paste
  • 1 cup water
  • 1/2 cup dry red wine
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried leaf basil
  • 1 teaspoon sugar
  • 4 ounces cream cheese
  • salt, to taste
  • 1 pound rigatoni pasta
  • 1/2 cup Parmesan cheese, divided
  • 1 tablespoon freshly chopped parsley, optional

Preparation:

In a large saucepan or deep skillet, cook the sausage until no longer pink, breaking into small pieces as it browns. Remove and drain; pour off any fat left in the skillet.

Put the butter and olive oil in the skillet and heat over medium heat. Add onion, carrot, and celery and cook, stirring, for about 4 minutes, until softened. Add the garlic and cook for 1 minute longer. Stir in the tomatoes, tomato paste, water, and wine. Add pepper and basil and sugar. Add the sausage to the sauce. Bring to a boil, reduce heat to low, and simmer, uncovered, for 10 minutes. Cover and simmer for about 1 hour.

Meanwhile, cook pasta just before sauce is done cooking, following the package directions. Drain in a colander and rinse with hot water.

Add the cream cheese to the tomato sauce and add salt to taste; stir until cream cheese is melted. Combine the hot drained pasta with the sauce mixture and about half of the Parmesan cheese. Mix to blend. Put the pasta mixture in a serving dish and sprinkle with the remaining Parmesan cheese. Sprinkle with parsley, if using. Serve hot and have more Parmesan cheese at the table.

Serves 6.

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