Copycat Olive Garden Sausage Stuffed Giant Rigatoni

Name: Copycat Olive Garden Sausage Stuffed Giant Rigatoni (Elevated)
Total time: 2 h 30 min
Yield: 6
Cuisine: Italian
Ingredients: 1 Rigatoni Pasta-bronze die cut; 1 Italian Sausage-house-made or high-quality artisanal, removed from casing; 1/2 Ricotta Cheese-sheep's milk ricotta; 1/4 Parmigiano-Reggiano Cheese-freshly grated; 1/4 Pecorino Romano Cheese-freshly grated; 1 Egg Yolk-large; 2 tbsp Fresh Parsley-finely chopped; 1 tsp Fennel Pollen; 1/4 tsp Salt-flake salt; 1/8 tsp Black Pepper-freshly ground; 28 San Marzano Tomatoes-whole peeled; 1 Yellow Onion-finely diced; 4 Garlic-thinly sliced; 3 tbsp Olive Oil-extra virgin; 2 tbsp Tomato Paste-double concentrated; 1/2 cup Dry Red Wine; 1 tsp Sugar; 1 sprig Fresh Rosemary; 2 Bay Leaves; 1/2 tsp Salt-flake salt; 1/4 tsp Black Pepper-freshly ground

⏱2h 30m

👥6

🔥800 cal

Hard

🍽️Italian

A gourmet take on the classic, featuring house-made sausage, a slow-cooked tomato sugo with depth of flavor, and a refined presentation.

1 Rigatoni Pasta-bronze die cut

1 Italian Sausage-house-made or high-quality artisanal, removed from casing

1/2 Ricotta Cheese-sheep's milk ricotta

1/4 Parmigiano-Reggiano Cheese-freshly grated

1/4 Pecorino Romano Cheese-freshly grated

See all 21 ingredients ↓

(0 reviews)

⏱2h 30m

👥6

🔥800 cal

Hard

🍽️Italian

A gourmet take on the classic, featuring house-made sausage, a slow-cooked tomato sugo with depth of flavor, and a refined presentation.

#pasta #sausage #italian #gourmet #slow-cooked

Instructions

Prepare the Tomato Sugo: Heat Olive Oil in a large Dutch oven over medium heat. Add Onion and cook until translucent, about 8 minutes. Add Garlic and cook for 1 minute more. Stir in Tomato Paste and cook for 2 minutes. Deglaze the pot with Red Wine, scraping up any browned bits. Add San Marzano Tomatoes, Sugar, Rosemary, Bay Leaves, Salt, and Black Pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 3 hours, stirring occasionally. Remove Rosemary and Bay Leaves before serving.
Prepare the Sausage Filling: In a skillet, cook Italian Sausage over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease. In a bowl, combine cooked Sausage, Ricotta Cheese, Parmigiano-Reggiano Cheese, Pecorino Romano Cheese, Egg Yolk, Fresh Parsley, Fennel Pollen, Salt, and Black Pepper. Mix well.
Cook the Rigatoni: Cook Rigatoni according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water.
Stuff the Rigatoni: Carefully stuff each Rigatoni tube with the Sausage Filling. You may need a small spoon or piping bag.
Combine and Serve: Add the stuffed Rigatoni to the Tomato Sugo. Gently toss to coat. If the sauce is too thick, add a little of the reserved pasta water. Simmer for 10-15 minutes to heat through. Serve immediately, garnished with extra Parmigiano-Reggiano Cheese and a drizzle of Olive Oil.

Ingredients

1 450 g Rigatoni Pasta-bronze die cut
1 450 g Italian Sausage-house-made or high-quality artisanal, removed from casing
1/2 75 g Ricotta Cheese-sheep's milk ricotta
1/4 30 g Parmigiano-Reggiano Cheese-freshly grated
1/4 30 g Pecorino Romano Cheese-freshly grated
1 1 Egg Yolk-large
2 tbsp 30 mL Fresh Parsley-finely chopped
1 tsp 5 mL Fennel Pollen
1/4 tsp 1.25 mL Salt-flake salt
1/8 tsp 0.625 mL Black Pepper-freshly ground
28 825 mL San Marzano Tomatoes-whole peeled
1 1 Yellow Onion-finely diced
4 4 Garlic-thinly sliced
3 tbsp 45 mL Olive Oil-extra virgin
2 tbsp 30 mL Tomato Paste-double concentrated
1/2 cup 120 mL Dry Red Wine
1 tsp 5 mL Sugar
1 sprig 1 Fresh Rosemary
2 2 Bay Leaves
1/2 tsp 2.5 mL Salt-flake salt
1/4 tsp 1.25 mL Black Pepper-freshly ground

Equipment

Dutch oven
Skillet
Large pot
Mixing bowl
Spoon

Instructions

Prepare the Tomato Sugo: Heat Olive Oil in a large Dutch oven over medium heat. Add Onion and cook until translucent, about 8 minutes. Add Garlic and cook for 1 minute more. Stir in Tomato Paste and cook for 2 minutes. Deglaze the pot with Red Wine, scraping up any browned bits. Add San Marzano Tomatoes, Sugar, Rosemary, Bay Leaves, Salt, and Black Pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 3 hours, stirring occasionally. Remove Rosemary and Bay Leaves before serving.
Prepare the Sausage Filling: In a skillet, cook Italian Sausage over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease. In a bowl, combine cooked Sausage, Ricotta Cheese, Parmigiano-Reggiano Cheese, Pecorino Romano Cheese, Egg Yolk, Fresh Parsley, Fennel Pollen, Salt, and Black Pepper. Mix well.
Cook the Rigatoni: Cook Rigatoni according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water.
Stuff the Rigatoni: Carefully stuff each Rigatoni tube with the Sausage Filling. You may need a small spoon or piping bag.
Combine and Serve: Add the stuffed Rigatoni to the Tomato Sugo. Gently toss to coat. If the sauce is too thick, add a little of the reserved pasta water. Simmer for 10-15 minutes to heat through. Serve immediately, garnished with extra Parmigiano-Reggiano Cheese and a drizzle of Olive Oil.

Nutrition per serving

Calories 800