Emulsifier Free Italian Sausage Pasta Bake
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Learn more →Ingredients
6 servings
For the pasta
- 1 lb rigatoni
For the sauce
- 1 tbsp olive oil
- 1 lb mild italian sausage, casings removed
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- ½ tsp red pepper flakes
- 2 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt, plus more for pasta water
- ¼ tsp black pepper
For the bake
- 1 cup whole-milk ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- ½ cup grated parmesan cheese, divided
For serving
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Bring a large pot of generously salted water to a boil. Cook the rigatoni for 2 minutes less than the package's al dente time — the pasta should be firm with a chalky center, as it will finish cooking in the oven. Reserve 1/2 cup of pasta water, then drain through a colander and set aside.
- 2
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat until shimmering. Add the Italian sausage and cook, breaking it into small pieces with a wooden spoon, until browned and cooked through with no pink remaining, about 6–8 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pan.
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