this post was submitted on 11 Jun 2023
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Cheesy Sausage Pasta Bake (gfycat.com)
submitted 2 years ago by killerpenguin to c/gifrecipes
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[–] killerpenguin 1 points 2 years ago

Recipe here originally: Cheesy Sausage Pasta Bake

You can follow @triedandtruerecipes on Instagram for more recipes, movies, and other nonsense.

This is a basic recipe I make when I want something comforting but don't want to spend hours cooking. You can make it with beef instead of sausage or omit for vegetarian. If vegetarian, I'd throw in a can of chickpeas to get some protein.

  • 1 pound hot Italian sausage, loose
  • 1 small yellow onion, peeled and diced
  • 4 cloves garlic, peeled and minced
  • 2 tablespoons butter
  • 1 teaspoon Italian seasoning
  • Crushed red pepper to taste
  • 2 tablespoons tomato paste
  • ½ cup white wine
  • 14.5-ounce can diced tomatoes
  • ½ cup heavy cream
  • ½ cup finely grated parm
  • ½ cup grated mozzarella cheese
  • 16 ounces rigatoni
  • Fresh basil, for serving
  • Extra virgin olive oil
  • Salt and pepper to taste

Brown the sausage:

  1. Crumble sausage into a cold skillet. Turn heat to medium-high. Cook, occasionally turning and breaking up the sausage with your spoon, for 12-15 minutes until cooked through. Drain off excess fat if needed, leaving sausage in the skillet.

Cook the aromatics:

  1. Add the onion to the sausage and cook over medium heat for 6-7 minutes. Add the garlic and cook for 1 minute.
  2. Melt the butter into the skillet and add Italian seasoning and crushed red pepper to taste. Cook for 1 minute until fragrant. (I forgot to record this part, whoops.)

Sizzle the tomato paste:

  1. Add tomato paste and toss to coat everything in the paste. Cook for 3-4 minutes until the paste deepens in color and begins to stick to the skillet.

Simmer the sauce:

  1. Pour in white wine and bring to a boil. Add the tomatoes and boil 1-2 minutes. Reduce heat and simmer for 15-20 minutes as you cook the pasta. Season with salt, pepper, and a pinch of sugar (optional).
  2. Taste the sauce and season. Stir in heavy cream and simmer 10 minutes.
  3. Preheat oven to 425°F.

Cook the pasta:

  1. Bring a large pot of salted water to a boil. Cook pasta until 1–2 minutes shy of al dente. Drain.

Assemble and bake the casserole:

  1. Spoon half of the sauce into a baking dish. Add the cooked pasta, the rest of the sauce, and the grated parm and toss to coat.
  2. Arrange the mozzarella on top and drizzle with a drizzle of extra virgin olive oil. Finish with a few cracks of black pepper. Transfer to oven for 20 minutes. Broil 2-3 minutes until cheese is browned is bubbly.

To serve:

  1. Remove from the oven and garnish with a few basil leaves. Serve and enjoy!