Rigatoni smothered in a spicy sausage tomato sauce and topped with oven-crisped mushrooms.
| Total: | 1 hr 40 min |
| Prep: | 20 min |
| Cook: | 1 hr 20 min |
| Yield: | 6 |
Ingredients
- Kosher salt and freshly ground black pepper
- 1 pound button mushrooms, sliced 1/4-inch thick
- 4 tablespoons extra-virgin olive oil
- 1 teaspoon chopped fresh rosemary, plus 1 small sprig
- 12 ounces sweet or spicy Italian sausage (about 4 links), casings removed
- 2 garlic cloves, thinly sliced
- 3 1/2 cups marinara
- 1 pound rigatoni
- 3 1/2 cups prepared marinara sauce
- Grated Gruyere, Parmesan or pecorino
Instructions
- Preheat oven to 375 degrees F and bring a large pot of salted water to a boil.
- Toss the mushrooms with 1 tablespoon of the oil, the chopped rosemary, 1 teaspoon salt and a few grinds of pepper. Arrange on a baking sheet in one layer and roast, stirring occasionally, until mostly dry and crisp in places, 40 to 50 minutes.
- Meanwhile, heat the remaining tablespoon oil in a medium saucepan over medium-high heat. Add the sausage and garlic and cook, breaking up the clumps with a wooden spoon, until brown, about 6 minutes. Add the marinara, the rosemary sprig, and 1 cup water and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, until slightly thick, about 15 minutes. Season with salt and pepper.
- Add the pasta to the boiling water and cook according to package directions. Drain and transfer to a large serving bowl and toss with the sausage sauce. Serve topped with the mushrooms and grated cheese.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
Reviews
As I was reading the ingredients I thought that 7 cups was a lot! I’m sure it’s a error. Anyways I plan on making this tonight only using 3 1/2 cups.