I went for the casserole and doubled the ingredients and threw in a 9x13 baking dish. I also added onion, crimini mushrooms, wine, and cream. It's yummy with a nice kick from the spicy sausage and red pepper.
- 1/2 pound rigatoni
- 1/4 pound spicy Italian sausage, casing removed
- 2 garlic cloves, thinly sliced
- 1 1/2 cups prepared marinara sauce
- 1/2 teaspoon dried crushed red pepper
- 1/4 cup grated mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon chopped fresh Italian parsley
- Extra-virgin olive oil
For a family-style dinner, double the recipe and prepare it in one large baking dish. Use your favorite marinara recipe or a purchased sauce.
Cook rigatoni in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta.
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. Divide pasta among four 1 1/4-cup soufflé dishes or custard cups. 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.