The name says it all. This is one dreamy and delicious pasta dish.
We usually serve it with a large Cesar salad and a loaf of crusty bread and butter and really, there's nothing better.
Thick al dente rigatoni noodles are covered with a delicious and rich creamy sausage sauce. The rigatoni noodles are perfect for this dish because the hollow centers fill-up with all that yummy saucy goodness. The noodle and sauce mixture is topped with two delightful cheeses, Fontina and Romano, and then baked until golden and bubbly. Honestly, this pasta dish is just wonderful. All my family and friends that try this just love it and get a copy of the recipe so they can make it for their family and friends. This is just a great anytime pasta. My mother-in-law makes hers with turkey sausage and it's incredible!
Make this. You won't be disappointed!
Rigatoni with a Creamy Fontina-Sausage Sauce
Source: Marguerite Henderson, Savor the Memories
Ingredients:
1 lb. imported rigatoni pasta, cooked slightly underdone, drained
2 T. olive oil
1 lb. bulk sweet Italian sausage
1 T. minced garlic
pinch of red pepper flakes
1/2 tsp. fennel seed
1 T. dried oregano
1 T. dried basil
28 oz. can crushed Italian tomatoes with juices
1/2 tsp. salt
1/2 cup heavy cream
1/2 lb. Fontina cheese, cut into small dice
1/2 cup grated Romano cheese
Method:
Cook pasta and place in a 9" x 13" baking dish. Set aside.
In a large skillet, heat oil. Saute the sausage for 5 minutes, crumbling as you cook. Add the garlic, red pepper flakes, fennel seed, oregano and basil. Saute for another minute. Add tomatoes, salt and cream. Cover and simmer for 10 minutes. Add the sauce to the pasta, sprinkle with Fontina and Romano cheeses. Cover loosely with foil. Bake in a preheated 375 degree oven for 20 minutes. Serve at once. Serves 4-6.
1 lb. imported rigatoni pasta, cooked slightly underdone, drained
2 T. olive oil
1 lb. bulk sweet Italian sausage
1 T. minced garlic
pinch of red pepper flakes
1/2 tsp. fennel seed
1 T. dried oregano
1 T. dried basil
28 oz. can crushed Italian tomatoes with juices
1/2 tsp. salt
1/2 cup heavy cream
1/2 lb. Fontina cheese, cut into small dice
1/2 cup grated Romano cheese
Method:
Cook pasta and place in a 9" x 13" baking dish. Set aside.
In a large skillet, heat oil. Saute the sausage for 5 minutes, crumbling as you cook. Add the garlic, red pepper flakes, fennel seed, oregano and basil. Saute for another minute. Add tomatoes, salt and cream. Cover and simmer for 10 minutes. Add the sauce to the pasta, sprinkle with Fontina and Romano cheeses. Cover loosely with foil. Bake in a preheated 375 degree oven for 20 minutes. Serve at once. Serves 4-6.
2 comments:
Love that pasta!
This sounds so yummy! I want this for lunch now :)!
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