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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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This dish is very flavorful and easy to make. It has been a favorite of our family for years. Ingredients:
1 tablespoon olive oil |
2 onions, sliced |
1 red pepper, chopped |
3 garlic cloves, minced |
1/2 teaspoon fennel seed, crushed |
1 lb hot italian sausage |
2 (700 ml) jars tomato and basil pasta sauce |
1 tablespoon red wine vinegar |
5 cups rigatoni pasta |
2 cups shredded mozzarella cheese |
1/4 cup grated parmesan cheese |
2 tablespoons chopped fresh parsley |
Directions:
1. Preheat oven to 400 degrees celcius.
2. In a heavy skillet, heat oil over medium-high. Cook onions, stirring occasionally, for 5 minutes.
3. Add red pepper, garlic, and fennel seeds. Reduce heat to medium and cook for 10 minutes or until onions are soft and golden.
4. Transfer to bowl.
5. Remove sausage from casings and brown the crumbled sausage meat, about 8 minutes.
6. Drain off the fat.
7. Stir in pasta sauce and vinegar.
8. Return vegetable mixture to the pan. Reduce heat to medium-low and simmer for 15 minutes.
9. Meanwhile, in a large pot of boiling salted water, cook pasta for about 8 minutes, or until tender but firm.
10. Drain, reserving 1 cup of the cooking water.
11. Combine mozzarella and parmesan cheese, set 1 cup aside.
12. Stir remaining cheese into pasta mixture.
13. Pour into 13X9 inch glass baking dish, pressing pasta to submerge.
14. Sprinkle with reserved cheese and parsley.
15. Bake, covered, in oven for 30 - 45 minutes, uncover and continue for another 15 minutes or until golden.
16. To make ahead: let cool in refrigerator, cover and refrigerate for up to one day. Or, overwrap with heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator for 48 hours.
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