Prepare the Marinara Sauce: Heat Extra virgin olive oil in a large pot over medium heat. Add Yellow onion and cook until translucent, about 7 minutes. Add Garlic and cook for 1 minute more. Stir in San Marzano crushed tomatoes, Dried oregano, Dried basil, Sugar, Salt, and Pepper. Bring to a simmer and cook for 30 minutes, stirring occasionally.
Prepare the Sausage Filling: In a large skillet, cook Sweet Italian sausage over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease. In a large bowl, combine cooked sausage, Whole milk Ricotta cheese, Parmesan cheese, Egg, Italian seasoning blend, Garlic powder, Red pepper flakes, Salt, and Pepper. Mix well.
Cook the Rigatoni: Cook Rigatoni pasta according to package directions until al dente. Drain, reserving about 1 cup of pasta water.
Stuff the Rigatoni: Carefully stuff each Rigatoni tube with the Sausage Filling. This is easiest to do with a small spoon or piping bag.
Combine and Serve: Add the stuffed Rigatoni to the Marinara Sauce. 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 Parmesan cheese and fresh basil if desired.
Ingredients
6
1450pound Rigatoni pasta
1450pound Sweet Italian sausage, removed from casings
185gram Whole milk Ricotta cheese
1/260cup Parmesan cheese, finely grated
12Egg, large
11.5teaspoon Italian seasoning blend
1/21teaspoon Garlic powder
Pinchto tasteRed pepper flakes
Saltto taste
Pepperto taste
28825ounce San Marzano crushed tomatoes
12Yellow onion, finely chopped
36cloves Garlic, minced
11teaspoon Dried oregano
11teaspoon Dried basil
230tablespoon Extra virgin olive oil
11teaspoon Sugar
Saltto taste
Pepperto taste
Equipment
Large pot
Large skillet
Large bowl
Colander
Spoon
Instructions
Prepare the Marinara Sauce: Heat Extra virgin olive oil in a large pot over medium heat. Add Yellow onion and cook until translucent, about 7 minutes. Add Garlic and cook for 1 minute more. Stir in San Marzano crushed tomatoes, Dried oregano, Dried basil, Sugar, Salt, and Pepper. Bring to a simmer and cook for 30 minutes, stirring occasionally.
Prepare the Sausage Filling: In a large skillet, cook Sweet Italian sausage over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease. In a large bowl, combine cooked sausage, Whole milk Ricotta cheese, Parmesan cheese, Egg, Italian seasoning blend, Garlic powder, Red pepper flakes, Salt, and Pepper. Mix well.
Cook the Rigatoni: Cook Rigatoni pasta according to package directions until al dente. Drain, reserving about 1 cup of pasta water.
Stuff the Rigatoni: Carefully stuff each Rigatoni tube with the Sausage Filling. This is easiest to do with a small spoon or piping bag.
Combine and Serve: Add the stuffed Rigatoni to the Marinara Sauce. 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 Parmesan cheese and fresh basil if desired.
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