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Recipe Detail Page
Rigatoni Al Forno with Mushrooms and Sausage
Holiday 2013
Oven-baked pasta dishes are a pleasure to make and eat. I like them when they are really cheesy and juicy. My version is both of these. If you can’t find rigatoni then use penne. If you intend to bake it just before serving then let the pasta and the sauce cool before combining them. It prevents the pasta from overcooking.
Serves 8
1 lb (500 g) rigatoni
¼ cup (60 mL) olive oil
1 tbsp (15 mL) chopped garlic
2 cups (500 mL) chopped onion
1 lb (500 g) sweet or spicy Italian sausage, removed from casings and crumbled
1 lb (500 g) cremini mushrooms, sliced
2 medium zucchini, diced
½ cup (125 mL) red wine
1 can (796 mL) Italian tomatoes, preferably
San Marzano, chopped, with liquid
1 tbsp (15 mL) balsamic vinegar
2 tsp (10 mL) dried oregano
¼ cup (60 mL) chopped fresh parsley
Salt and freshly ground pepper
4 cups (1 L) grated provolone cheese,
about 12 oz (375 g)
½ cup (125 mL) grated Parmesan
1 Preheat oven to 375°F (190°C). Grease a 9 x13-inch (23 x 33-cm) baking dish.
2 Bring a large pot of salted water to a boil. Add pasta and cook for 2 minutes less time than package directions. Drain, reserving ½ cup (125 mL) cooking water separately. Set aside.
3 Heat 2 tbsp (30 mL) oil in a large skillet over medium-high heat. Add garlic, onion and sausage meat, breaking up meat as it cooks, and sauté for 3 to 4 minutes or until sausage meat loses its pinkness. Add mushrooms and zucchini and sauté for 2 minutes or until mushrooms are slightly limp. Add wine and bring to a boil. Stir in tomatoes, balsamic vinegar and oregano and bring to a boil. Reduce heat and simmer for 15 minutes or until a rich flavour has developed.
4 Remove pan from heat and stir in pasta, parsley and ½ cup (125 mL) reserved cooking liquid. Season well with salt and pepper. Pilea third of pasta mixture into prepared baking dish. Spread with a third of provolone. Continue the layers, finishing with provolone. Top with Parmesan. Drizzle with remaining 2 tbsp (30 mL) olive oil.
5 Cover and bake for 20 minutes. Uncover and bake 15 to 20 minutes longer until sauce bubbles and cheese is melted and golden. Sprinkle with parsley and serve. If baking ahead, reheat for 20 minutes at 350°F (180°C), or until hot.
Serves 8
