Sausage, Onion and Pepper Baked Pasta

This pasta dish lures you with sausage, onion and pepper and seals the deal with gooey fontina cheese.

Total Time:
1 hr 5 min
Prep:
30 min
Inactive:
10 min
Cook:
25 min

Yield:
6 servings
Level:
Easy

Ingredients
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • Pinch of crushed red pepper flakes
  • One 28-ounce can whole plum tomatoes, crushed by hand
  • One 15-ounce can whole plum tomatoes, crushed by hand
  • 4 large sprigs fresh basil
  • 3/4 pound sweet or spicy Italian sausage, casing removed
  • 1 green bell pepper, halved, seeded and thinly sliced
  • 1 red bell pepper, halved, seeded and thinly sliced
  • 1 small onion, halved and thinly sliced
  • 1 pound dried rigatoni
  • 3 cups shredded Italian fontina cheese
  • 1 cup grated Parmesan
Directions
  • Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.

  • Heat 2 tablespoons of the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and pepper.

  • Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl using a slotted spoon. Add the green and red bell peppers and onion to the skillet with the sausage drippings and cook, stirring occasionally, until softened and golden in spots, about 8 minutes. Transfer to the bowl with the sausage.

  • Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.

  • Add the tomato sauce, half of the fontina and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining fontina and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Sausage, Peppers and Onions

    Recipe courtesy of Trisha Yearwood