Monday, March 7, 2011

Baked Rigatoni with Italian Sausage

Baked Rigatoni with Italian Sausage

3 cups rigatoni pasta
1 pound mild Italian pork sausage
1 cup red wine
1 can (8 oz) tomato sauce
1 can fire roasted tomatoes
1 yellow onion, diced
1 teaspoon garlic powder
1 tsp hot sauce
2 tbsp olive oil
1 cup fresh basil, chopped
1 ball fresh mozzarella cheese
1 cup shredded mozzarella cheese
salt and pepper to taste

Preheat oven to 350 degrees. 

Boil salted water and cook pasta according to packaged directions.  Cook until al dente.

Meanwhile, heat olive oil and sautee onion until softened and translucent.  Add Italian sausage and cook until browned.  Drain fat and deglaze the pan with wine.  Add tomatoes and tomato paste, garlic powder, hot sauce, half of the fresh basil, and salt and pepper.  Sautee for about 15 minutes to let flavors meld.

Drain pasta and pour in a baking dish.  Cover with sauce and sausage mixture once cooked.  Top with shredded mozzarella and slices of the fresh mozzarella.  Bake at 350 for 30 minutes.  Broil for 3-5 minutes at the end so the cheese gets browned.  Top with fresh basil and serve immediately.

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