Double-Cheese Rigatoni with Sausage and Hot Cherry Peppers For Two

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Modified from a fine cooking recipe for a more reasonable serving size, a cheesy Italian baked pasta dish that's satisfying and filling for two.

 
  
. Prep
10 min.
Cook
20 min.
Ready In
30 min.
2 servings
Trans-fat Free
 
Metric measurements

Ingredients

1x salt for salting the pasta cooking water*
3ounces pasta, rigatoni penne or ziti may be substituted
1/2pound italian sausage bulk or casings removed
1clove garlicVideo minced
14ounces tomatoes whole peeled romas
2each hot cherry peppers pickled, cored seeded and diced*
1ounce parmesan, parmigiano-reggiano cheese, grated same some for finishing
1x black pepper fresh ground*
4ounces mozzarella cheese grated
* not incl. in nutrient facts

Directions

Bring a large pot of salted water to the boil for the pasta. Lightly grease a 1 1/2 quart gratin baking dish with a bit of olive oil.

Add the rigatoni (or substitute penne or ziti) to the boiling water and cook until al dente, tender but still firm to the tooth, about 12 minutes. Drain well and return to the cooking pot (off heat).

While the pasta is cooking, heat 1 tablespoon of olive oil over medium to medium-high heat in a saucier pan or large skillet. Once hot add the sausage, allow to cook for a minute and then stir to break it up into pieces with a wooden spoon or nylon turner. Continue to cook until beginning to brown, about 3 minutes. Transfer to a plate with a slotted spoon and set aside.

Add the garlic, season with salt and cook stirring until fragrant, about 30 seconds. Add the tomatoes with juices and cook at a rapid simmer, stirring regularly to break up the tomatoes, for about 5 minutes until the sauce begins to thicken slightly.

Meanwhile, adjust oven rack to the middle upper position and pre-heat the broiler.

Add the cooked sausage (with juices if any), the diced hot cherry peppers and 2 tablespoons of Parmesan cheese to the sauce. Stir and cook until the sausage is cooked through, about 3 to 5 minutes.

Taste and adjust seasoning with salt and fresh ground black pepper.

Add the pasta to the sauce, toss together and transfer to the prepared baking dish.

Sprinkle with the mozzarella and remaining Parmesan cheese.

Broil until the cheese melts and begins to brown in spots, about 2 minutes (watch it constantly).

Serve immediately sprinkled with some reserved grated Parmesan cheese.

First published: last updated: 2014-04-16

 
 
 
 
5 stars - based on 1 ratings, best: 5, worst: 0, reviews: 1

Reviews


Reviewed: almost 2 years ago

Outstanding and fairly easy to make. Found the hot cherry peppers (pickled and jarred) at Costco and this works wonderfully.

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Nutrition Facts

Serving Size 352g (12.4 oz)
Amount per Serving
Calories 62061% of calories from fat
 % Daily Value *
Total Fat 42g 65%
Saturated Fat 18g 88%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 1816mg 76%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 10%
Sugars g
Protein 81g
Vitamin A 32% Vitamin C 34%
Calcium 55% Iron 14%
* based on a 2,000 calorie diet How is this calculated?