This recipe was a reader request from the September, 2004, issue of Bon Appetit. It comes from a Denver restaurant called Luca D'Italia, and was created by chef Frank Bonanno. This is a favorite dish of mine because rigatoni is my favorite shape of pasta. I love the body and the way it holds onto the sauce.
This is a great recipe for serving to guests when you're entertaining. You can make the sauce up ahead and boil the pasta and put it together when people show up. If I'm using it for entertaining, I double it and put it in a 9 x 13-inch baking dish. When I make it for the two of us, I put it in four 1 cup ramekins. We each eat one and put the remaining two in the refrigerator or freezer to eat another night. If you don't have ramekins in that size, an 8 x 8 baking dish will work just fine. I'll warn you, it's fairly spicy, so if you have a sensitive stomach, use mild Italian sausage and reduce or eliminate the red pepper flakes.
Rigatoni with Cheese and Italian Sausage
Recipe By: Frank Bonanno, Luca D'Italia, Denver, CO
Serves 4
1/2 pound rigatoni
1/4 pound spicy Italian sausage, casing removed (or bulk Italkan sausage)
2 cloves garlic -- 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 (I omit this. I don't care for raw parsley sprinkled over my pasta)
Extra-virgin olive oil
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 saute 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-cup souffle dishes or ramekins. 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.
Serve with a simple Caesar salad and some garlic bread for a complete meal.
This is a really good dish. I hope you'll give it a try!
This is a great recipe for serving to guests when you're entertaining. You can make the sauce up ahead and boil the pasta and put it together when people show up. If I'm using it for entertaining, I double it and put it in a 9 x 13-inch baking dish. When I make it for the two of us, I put it in four 1 cup ramekins. We each eat one and put the remaining two in the refrigerator or freezer to eat another night. If you don't have ramekins in that size, an 8 x 8 baking dish will work just fine. I'll warn you, it's fairly spicy, so if you have a sensitive stomach, use mild Italian sausage and reduce or eliminate the red pepper flakes.
Rigatoni with Cheese and Italian Sausage
Recipe By: Frank Bonanno, Luca D'Italia, Denver, CO
Serves 4
1/2 pound rigatoni
1/4 pound spicy Italian sausage, casing removed (or bulk Italkan sausage)
2 cloves garlic -- 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 (I omit this. I don't care for raw parsley sprinkled over my pasta)
Extra-virgin olive oil
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 saute 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-cup souffle dishes or ramekins. 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.
Serve with a simple Caesar salad and some garlic bread for a complete meal.
This is a really good dish. I hope you'll give it a try!
1 comment:
sounds delish :)
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