Baked Rigatoni with Country Sausage
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
7 servings
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Course
Main Course
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Cuisine
Italian
Baked Rigatoni with Country Sausage
Description
The recipe for Baked Rigatoni with Country Sausage starts by cooking the rigatoni until just tender. The sausage cubes are browned with onions and garlic, then simmered with canned diced tomatoes and fresh thyme, creating a thick, flavorful sauce. This mixture is transferred to a casserole dish before topping with a homemade béchamel sauce made by roasting flour in melted butter and gradually whisking in whole milk until thickened. Baking the assembled dish melds the ingredients, resulting in creamy, richly flavored baked pasta with tender bites of sausage and herbaceous notes from thyme.
Texture-wise, the dish offers tender tubular pasta enveloped in a luscious sauce, while the sautéed sausage adds both chew and a developed savory depth. The béchamel coats the rigatoni, lending a smooth, creamy mouthfeel that balances the acidity of the tomatoes. The tomatoes provide brightness, complemented by the earthiness of thyme.
This baked rigatoni makes an ideal main course for a family dinner or gathering, offering both warmth and richness. It can be served directly from the casserole dish and pairs well with a simple green salad or crusty bread to round out the meal.
The included chef’s tip advises constant whisking while adding milk to the béchamel to prevent lumps and achieve silky smoothness. Baking at 190 °C (375 °F) grill mode helps brown the top slightly and integrate the flavors thoroughly. Measuring the dish size to 33x25 cm ensures even baking.
Ingredients
- 400 g rigatoni pasta
- 2 sausages cut into cubes, country
- 1 onion finely chopped
- 2 cloves garlic finely chopped
- 400 g tomato diced, canned
- 2 tbsp thyme finely chopped
- salt
- black pepper
- extra virgin olive oil
For the béchamel sauce:
- 100 g butter
- 100 g all-purpose flour
- 1 l milk whole
- salt
- black pepper
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
- Whisk continuously while adding milk to the béchamel sauce to prevent lumps and ensure a smooth texture.
- Use a rectangular casserole dish roughly 33x25 cm (13x10 inches) for even baking and proper layer depth.
- Bake at 190 °C (375 °F) on grill mode to achieve a lightly browned and melded dish.
User Reviews
Overall Rating
4.9
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