Spicy Baked Rigatoni Recipes

SPICY SAUSAGE RIGATONI

Steps:

• Heat oil in large skillet, Cook garlic, red pepper flakes and cayenne over medium high heat quickly. Add in crumbled sausage meat and cook until completely browned. Add in tomatoes and bring to a simmer. Cook about 5 minutes until sauce begins to thicken and add cream. Return to a rapid simmer. Season to taste with salt and pepper. Add cooked Rigatoni and reserved liquid. Return to simmer and sprinkle with parsley and Parmesan. Serve with extra Parmesan cheese and black pepper.

SPICY BAKED RIGATONI

Steps:

• 1. Preheat the oven to 350°F. Lightly oil a 9x13x2-inch baking dish.
• 2. Heat the olive oil in a heavy pot over medium-low heat. Add the sausages and cook, breaking them up into clumps, until browned, 10 to 12 minutes. Using a slotted spoon, transfer to a large bowl.
• 3. Meanwhile, cook the pasta in a large pot of boiling salted water until just tender, about 12 minutes. Drain well and add to the sausages along with the marinara sauce, tomatoes, basil, oregano, pepper flakes, diced mozzarella, salt, and pepper. Toss well. Transfer to the prepared baking dish and cover the top with the mozzarella slices.
• 4. Bake until the cheese is melted and the pasta is heated through, about 20 minutes.

SPICY BAKED RIGATONI

Steps:

• Preheat the oven to 350°F Lightly oil a 9x13x2-inch baking dish.
• Heat the olive oil in a heavy pot over medium-low heat. Add the sausages and cook, breaking them up into clumps, until browned, 10 to 12 minutes. Using a slotted spoon, transfer to a large bowl.
• Meanwhile, cook the pasta in a large pot of boiling salted water until just tender, about 12 minutes. Drain well and add to the sausages along with the marinara sauce, tomatoes, basil, oregano, pepper flakes, diced mozzarella, salt, and pepper. Toss well. Transfer to the prepared baking dish and cover the top with the mozzarella slices.
• Bake until the cheese is melted and the pasta is heated through, about 20 minutes.

SPICY RIGATONI BAKE

Steps:

• Preheat oven to 400 degrees celcius.
• In a heavy skillet, heat oil over medium-high. Cook onions, stirring occasionally, for 5 minutes.
• Add red pepper, garlic, and fennel seeds. Reduce heat to medium and cook for 10 minutes or until onions are soft and golden.
• Transfer to bowl.
• Remove sausage from casings and brown the crumbled sausage meat, about 8 minutes.
• Drain off the fat.
• Stir in pasta sauce and vinegar.
• Return vegetable mixture to the pan. Reduce heat to medium-low and simmer for 15 minutes.
• Meanwhile, in a large pot of boiling salted water, cook pasta for about 8 minutes, or until tender but firm.
• Drain, reserving 1 cup of the cooking water.
• Combine mozzarella and parmesan cheese, set 1 cup aside.
• Stir remaining cheese into pasta mixture.
• Pour into 13X9 inch glass baking dish, pressing pasta to submerge.
• Sprinkle with reserved cheese and parsley.
• Bake, covered, in oven for 30 - 45 minutes, uncover and continue for another 15 minutes or until golden.
• To make ahead: let cool in refrigerator, cover and refrigerate for up to one day. Or, overwrap with heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator for 48 hours.