Rigatoni with Cheese and Italian Sausage

Ingredients for Rigatoni with Cheese and Italian Sausage

• 230g rigatoni

• 110g spicy Italian sausage, casing removed

• 2 garlic cloves, thinly sliced

• 350ml prepared marinara sauce

• 1/2 teaspoons dried crushed red pepper

• 30g grated mozzarella cheese

• 2 tablespoons grated Parmesan cheese

• 1 teaspoon chopped fresh Italian parsley

• Extra-virgin olive oil

How to make Rigatoni with Cheese and Italian Sausage

Cook rigatoni in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta.

Meanwhile, preheat grill. Cook sausage in heavy large pot over medium-high heat until no longer pink, stirring frequently and breaking up with back of wooden spoon. Add garlic and sauté until soft, about 2 minutes. Drain off excess oil and return pot to medium-high heat. Stir in marinara sauce and crushed red pepper, then pasta. Season to taste with salt and pepper. Divide pasta among four 1 1/4-cup soufflé dishes or custard cups. Sprinkle mozzarella and Parmesan over. Place in grill until cheese melts and begins to brown, watching closely to prevent burning, about 1 1/2 minutes. Sprinkle rigatoni with parsley, drizzle with olive oil, and serve.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.