The ingredients are meant to all cook in one pan to save clean-up, then there is one baking dish, and that is it. I suppose this could all be done in one large pan like a paella pan, I will try that sometime!
Ingredients:
- Olive oil
- Butter, about 2 tablespoons
- Sliced mushrooms, one bag
- Rigatoni
- Cherry tomatoes, one small basket
- Sausage, about 1lb., (sausage links are fine, cut them open and remove the sausage)
- hard cheese, like reggiano parmasagna, about 1 cup grated fine.
- Marinara sauce (Trader Joe's sauce from a jar is really good and easy for this recipe, or you could make your own of course)
- Garlic
- Herbs (whatever you like, fresh basil is nice), dried herbs are fine (e.g., herb de provance)
- Bread crumbs for topping, 1/4 cup (optional)
- White cooking wine, about 1/4 cup
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| Chese, tomatoes, and sauce |
Procedure:
- Preheat oven to 350 degrees.
- Boil rigatoni until al dente, make sure it is not overdone, it will cook more when baked later.
This is the part that gets done in one pan:
- Saute garlic in olive oil until light brown and fragrant.
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| Sautee the mushrooms and sausage |
- In the last 5 minutes, add in cherry tomatoes, sliced in half, and cooking wine, and to cook just a few minutes until the tomatoes soften and the wine evaporates.
Combine everything in the baking dish:
- Hopefully the rigatoni is done boiling while you are cooking the sausage - drain the rigatoni and put in a baking dish with the butter, and mix until the butter is melted and the pasta coated.
- Add about 1 cup of Marinara sauce and mix.
- Add in the sausage, mushroom, and tomato mixture and mix well.
- Add in the cheese and mix again.
- This is an optional topping: Mix breadcrumbs with a couple tablespoons of olive oil and herbs - it will be like a paste. Spread it on top and mix a little with the top layer.
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| Adding cherry tomatoes |
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| Mix the sausage with the cooked pasta |
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| Ready to go in the oven |
