Family Recipes by Revolution Barbecue, Polidori Sausage, Recipes, Recipes by Glenn Connaughton
Deliciously Crafted: Savory Rigatoni Sausage Pie
I’m thrilled to share a recipe that might need a bit more love in the kitchen but trust me, it’s worth every second for the delightful outcome! Get ready to create magic with the incredible flavors of Polidori Italian Sausage in this Baked Rigatoni Pie.
Now, we’re taking things up a notch here, using the goodness of all-natural Polidori sausage, bringing that authentic Italian taste to the forefront. It’s all about infusing these savory links into a sauce bursting with crushed tomatoes, garlic, and a kick of Calabrian chili—talk about flavor explosion!
Sure, this recipe demands a little extra attention, but believe me, once you see that beautifully layered pan of rigatoni pasta, generously coated in that flavorful Polidori sausage-infused sauce, topped with gooey mozzarella and parmesan cheese, you’ll know it was totally worth it!
Get ready to embrace the comforting, soul-satisfying essence of Italian cuisine as you serve up this baked rigatoni pasta—your guests won’t stop raving about it! It’s that perfect blend of effort and taste, delivering a homemade masterpiece that’s sure to steal the show at your next gathering. Let’s get cooking and dive into this flavorful adventure together!
Recipe by Glenn Connaughton. Read more about Glenn here.
Baked Rigatoni Pie with Italian Sausage
Equipment
- 9-inch Springform Pan
Ingredients
For the Sauce:
- 1 tablespoon olive oil
- 1/2 onion chopped
- 1/2 pound loose or 2 links of Italian Sausage we used Polidori brand
- 1 can 28 oz crushed tomatoes
- 2 cloves garlic minced
- 1-2 teaspoons crushed Calabrian chili
- 1/2 teaspoon dried oregano
- 1/2 teaspoon granulated sugar
For the Pasta:
- 1 pound Rigatoni pasta
- 1 tablespoon kosher salt
- 1 cup parmesan cheese shredded and divided
- 1 cup mozzarella cheese shredded
- 2 tablespoons olive oil divided
Instructions
Prepare the Sauce:
- Heat 1 tablespoon of olive oil in a large saucepan over medium heat.
- Sauté the chopped onion until translucent, about 5 minutes.
- Add the Italian sausage and cook until browned, stirring occasionally.
- Stir in the minced garlic and sauté for an additional minute, being cautious not to burn it.
- Pour in the crushed tomatoes, stirring well to combine.
- Add the crushed Calabrian chili, dried oregano, and sugar, stirring thoroughly.
- Bring the sauce to a simmer and cook for about 10 minutes, stirring occasionally.
- Season with salt and pepper to taste. If the sauce is too thick, you can add a bit of water or chicken broth. Set aside.
Prepare the Pasta:
- Preheat the oven to 400 degrees Fahrenheit.
- Grease a 9-inch springform pan using 1 tablespoon of olive oil.
- In a large pot of boiling water, add 1 tablespoon of kosher salt and cook the Rigatoni pasta until it is slightly underdone, about 1 minute less than package directions (approximately 8 minutes).
- Drain the pasta and toss it with the remaining 1 tablespoon of olive oil and 1/2 cup of parmesan cheese.
Assemble and Bake:
- In the greased springform pan, tightly pack the cooked pasta, standing each piece on end.
- Spread the prepared pasta sauce evenly over the pasta, ensuring it fills the gaps and coats the pasta well.
- Bake in the preheated oven for 15 minutes.
- Sprinkle the remaining parmesan cheese and shredded mozzarella on top of the pasta and bake for another 10-15 minutes or until the cheese is melted and slightly golden brown.
- Remove the baked pasta from the oven and allow it to rest for 15 minutes.
- Carefully run a knife around the edges, then release and remove the springform pan.
- Cut the baked rigatoni pasta into wedges and serve hot.
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