Baked Rigatoni with Country Sausage

Name: Baked Rigatoni with Country Sausage
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 7 servings
Ingredients: 400 g rigatoni; 2 country sausages; 1 onion; 2 cloves garlic; 400 g canned tomatoes; 2 tbsp thyme; salt; pepper; extra virgin olive oil; 100 g butter; 100 g all-purpose flour; 1 l whole milk; salt; pepper

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4.9

354 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
7 servings
Course
Main Course
Cuisine
Italian

Baked Rigatoni with Country Sausage

Iris Warren

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The perfect comfort food: baked rigatoni with delicious country sausages and bechamel sauce. Ideal for lunch or dinner.

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Ingredients

Servings

400 g rigatoni
2 country sausages cut into cubes
1 onion finely chopped
2 cloves garlic finely chopped
400 g canned tomatoes diced
2 tbsp thyme finely chopped
salt
pepper
extra virgin olive oil

For the béchamel sauce:

100 g butter
100 g all-purpose flour
1 l whole milk
salt
pepper

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Instructions

Place a pot with plenty of salted water over medium to high heat. Once the water boils, add the rigatoni and boil for 7-8 minutes.
Place a pot over high heat. Once hot, add a little olive oil, the sausages and sauté for 2-3 minutes, until golden brown.
Add the onion, garlic, stir with a wooden spoon and sauté for 2 minutes.
Add the canned tomatoes, rigatoni, thyme, stir and cook until the sauce thickens.
Remove the pot from the heat, pour its contents into a rectangular casserole, measuring 33x25cm (13x10 inches), and set it aside.
Preheat the oven at medium-high heat (190 °C/ 375° F), grill mode.

For the bechamel sauce:

Place a pot over medium heat and add the butter. Once melted, add the flour and roast for about 2 minutes, stirring constantly with a hand whisk.
Add the milk in batches, stirring constantly with the whisk. Season with salt and pepper and cook until the béchamel sauce thickens, stirring frequently.
Pour the bechamel sauce over the rigatoni and bake for appx. 10 minutes until the bechamel sauce turns golden.
Serve the rigatoni warm.

Notes

Chef’s tip: We stir constantly with a hand whisk when we add the milk to the bechamel sauce, so that it does not become lumpy.
We stir constantly with a hand whisk when we add the milk to the bechamel sauce, so that it does not become lumpy.