4.9 from 354 votes
Baked Rigatoni with Country Sausage
The perfect comfort food: baked rigatoni with delicious country sausages and bechamel sauce. Ideal for lunch or dinner.
Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 7 servings
Course:
Main Course
Cuisine:
Italian
Ingredients
- 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
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.
Cup of Yum
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.