Rigatoni is a tube-shaped pasta with a wide opening, square cut edges, & ridges down its length. A sprinkling of parmesan adds an epic umami finishing touch. Cheese – This baked rigatoni is layered with ricotta for creaminess & mozzarella for the perfect melty cheese pull.Tomatoes – A good amount of tomato paste creates depth, while a combination of crushed & diced fire-roasted tomatoes gives the baked rigatoni sauce great body & texture. ![]() ![]() White wine – Simmering the sauce with a dry, unoaked wine like Pinot Grigio creates restaurant-worthy richness in hardly any time.Aromatics & spices – A blend of bell pepper, yellow onion, & garlic builds the aromatic base of the meat sauce, while dried Italian seasoning & fennel seeds reinforce the flavor of the sausage.Italian sausage – Making baked rigatoni with sausage creates an even heartier, richer flavor! Full-fat spicy pork sausage is ideal because its richness helps build a flavorful sauce in a short amount of time.Rigatoni – One of my all-time favorite pastas! I love to use smaller mezzi rigatoni for perfectly portioned bites, but you can also use standard rigatoni pasta or any other short noodles you love.Here’s what you need to make the best baked rigatoni recipe…
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