TRUST ME.. I’ll be eating many more bowls of Rigatoni before May 24th, 2021. 😂😉👌🏻
Updated: Sep 2
Baked Rigatoni with Sweet Italian Sausage and Mushrooms
1 pound box rigatoni noodles, cooked al dente
1 pound sweet mild Italian sausage, ground
2 tsp. olive oil
1 small white onion, finely chopped
1 pound baby bella mushrooms, sliced
2 tbsp. Butter
5 garlic cloves, peeled and minced
24 ounce jar spaghetti sauce
14.5 ounce can diced tomatoes
1/2 tsp. Italian seasoning
1/2 tsp. Dried basil
2/3 cup red wine
pinch of crushed red pepper
1 tbsp. Sugar
Kosher salt and freshly-ground black pepper
2 cups mozzarella cheese, shredded
Freshly grated Parmesan cheese, for topping fresh chopped parsley, for garnish
Preheat oven to 350 degrees F.
Cook pasta in a large pot of salted water until al dente according to package instructions. Drain, rinse and set aside.
In a large skillet, add the butter and cook over medium-high heat until melted. Add the onion, and sauté for approx. 5 minutes, until soft and translucent. Add the garlic and mushrooms and continue cooking for an additional 5 minutes, stirring occasionally, until the mushrooms are browned and cooked through.
Pour in the wine and stir. Allow the mixture come to a boil and simmer until the wine is reduced by about half.
Add in the diced tomatoes, italian seasoning, basil and crushed red pepper, and stir to combine. Add sugar and stir. Let the mixture come to simmer and then reduce heat to medium-low, and simmer uncovered for approx. 10 minutes so that the sauce slightly reduces.
Season with salt and pepper to taste.
In separate skillet heat the olive oil and add the ground Italian sausage. Cook until no longer pink. Drain and add meat to mushroom red sauce.
Combine noodles with the mushroom red sauce and toss until combined. Transfer to large baking dish and sprinkle mozzarella cheese over top.
Bake covered for 20 minutes, then uncover and bake for another 15 minutes or until pasta is bubbly and cheese is melted and browned. Sprinkle with Parmesan cheese and garnish with fresh parsley.