Ingredients
Scale
- 12 oz rigatoni pasta
- 1 lb Italian sausage (sweet or spicy)
- 28 oz canned whole tomatoes
- 1 cup fresh basil leaves
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 2 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C) and bring a large pot of salted water to boil.
- In a skillet, heat olive oil over medium heat. Sauté chopped onion and minced garlic for 3-5 minutes until fragrant.
- Crumble the Italian sausage into the skillet and cook until browned (6-8 minutes).
- Add canned tomatoes with their juices and simmer for 10 minutes.
- Cook rigatoni according to package instructions; drain, reserving half a cup of pasta water.
- Mix rigatoni into the sausage sauce; add reserved pasta water if needed for consistency.
- Transfer to a baking dish, sprinkle with Parmesan cheese, and bake for 15-20 minutes until bubbly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 480
- Sugar: 6g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 55mg