Rigatoni with Cheese and Italian Sausage

Chef Richard 2 Servings 30 minutes

Marinara sauce is a classic Italian sauce made with tomatoes, garlic, onions, and basil or oregano. There are several varieties of marinara sauce on the market, some in jars and some in the refrigerated section. Look for one that’s nice and chunky, with plenty of herbs, garlic, and onions for flavor. A little sugar in fine, but it shouldn’t be high on the ingredient list.


  • 8  ounces rigatoni
  • 4  ounces hot Italian sausage, casings removed
  • 2  garlic cloves, thinly sliced
  • 1½  cups prepared marinara sauce
  • ½  teaspoon dried crushed red pepper
  • ¼  cup grated mozzarella cheese
  • 2  tablespoons grated Parmesan cheese
  • 1  tablespoon chopped fresh Italian parsley
  • Extra virgin olive oil


  • Cook rigatoni in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain.
  • Meanwhile, preheat broiler. Sauté sausage in heavy large saucepan over medium-high heat. Stir in marinara sauce and crushed red pepper, then pasta. Season to taste with salt and pepper. Transfer to 8x8x2-inch broiler proof baking dish. Sprinkle mozzarella and Parmesan over. Place in broiler until cheeses melt and begin to brown, watching closely to prevent burning, about 1½ minutes. Sprinkle rigatoni with parsley and drizzle with olive oil.