Baked Pasta with Sausage and Four Cheeses
1 tablespoon extra virgin olive oil, plus additional for baking dish
Â½ pound sweet Italian sausage, casings removed, cut into small pieces
Â½ pound spicy Italian sausage, casings removed, meat cut into small pieces
Â½ cup red wine
2 teaspoons fresh oregano leaves or 1 teaspoon drived
1 cup soffritto (see below)
Â½ teaspoon salt
Â½ teaspoon pepper
8 tomatoes or 1 28-ounce can whole tomatoes, juice included, chopped
1 pound rigatoni
1 cup whole milk ricotta
8 ounces fontina or taleggio, cubed
8 ounces mozzarella, cubed
Â½ cup greated Parmegiano-reggiano
Â½ cup fresh breadcrumbs, toasted
Heat oven to 375 degrees. Bring the pasta water to a boil and add salt.
In a large skillet, heat 1 tablespoon of the olive oil over medium heat and cook the sausage, breaking it up as it browns, about 5 minutes. Add the red wine, trun up the heat to boil and cook until much of the liquid has reduced, about 10 minutes. Add the oregano, soffritto, seasonings, and tomatoes along with their juices. Simmer the sauce for at least 10 minutes or until thick and savory.
Cook the rigatoni a minute less than the time require don the package (since it will continue cooking in the oven). Then drain, reserving a bit of the pasta water.
In a large bowl mix the ricotta with the fontina and a splash of the pasta water. Then add the drained rigatoni and continue mixing. Add the sausage mixture and mozzarella, tossing to mix well.
Oil a 9x13-inch baking dish and then pour in the pasta. Sprinkle the Parmigiano and breadcrumbs on top. Bake uncovered for 25 minutes or until golden flecked and hot.
This is a quick sautÃ© of carrot, onion, celery and flat-leaf parsley that starts off many sauces and meats. This makes one cup
Â¼ cup extra virgin olive oil
1 yellow onion, minced
1 carrot, minced
1 celery stalk, minced
1 handful flat-leaf parsley, minced
Â½ teaspoon salt
Â¼ teaspoon pepper
Saute the ingredients in a small saucepan over medium-low heat until they begin to color and turn tender, 5-7 minutes.