Spicy Sausage Pasta Bake
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
6 people
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Calories
603 kcal
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Course
Main Course
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Cuisine
Italian
Spicy Sausage Pasta Bake
Description
This Spicy Sausage Pasta Bake starts by boiling rigatoni until slightly undercooked. Italian sausage is browned with garlic, red pepper flakes, and oregano, creating a savory spicy base. Adding passata and reserved pasta water forms a smooth tomato sauce enhanced by mascarpone for richness. Combining the pasta with the sauce before topping with fresh mozzarella creates a creamy, cheesy topping after baking.
The result is a balanced dish with tender rigatoni coated in a tomato-based sauce with layers of spice, creaminess, and mozzarella’s melting texture. Fresh basil adds a bright herbal finish when added at serving.
For adaptations, sausages can be replaced with vegetables like zucchini or eggplant. Omitting mascarpone and adding extra reserved pasta water lightens the bake, while red wine can substitute mascarpone for depth. Fresh chili and fennel seeds can enhance the flavor complexity.
Ingredients
- 4 cups rigatoni pasta 14 oz/400g, or another short pasta shape
- 7 oz Italian sausage 200g
- 2 cloves garlic , finely chopped
- 1/2 cup mascarpone (100g)
- 2 1/2 cups passata 700g, crushed strained tomatoes
- 1/2 cup water 125ml, reserved pasta water
- 1 ball fresh mozzarella (4.4oz/125g)
- 1/2 tsp red pepper flakes (chilli flakes)
- 1 tsp oregano
- salt
- black pepper
- 1 small bunch basil optional, for garnish
Instructions
- Preheat the oven to 350°F/180F. Bring a pot of salted water to a boil and boil the pasta around 3 minutes less than advised on the packet instructions. Reserve 1/2 cup (125ml) of pasta water.
- Squeeze the sausages out of their skins and brown in the pan on a medium heat. Add the finely chopped garlic, chili flakes, and oregano. Stir into the sausages and fry for 1 minute.
- Add the passata (crushed strained tomatoes) along with the reserved pasta water and a good pinch of salt and pepper, simmer for around 5 minutes.
- Turn the heat off and add the mascarpone, stir the sauce until the mascarpone is mixed in thoroughly.
- Drain the pasta and add to the sauce, mix until it's completely coated. Transfer the pasta to an ovenproof baking dish and top with mozzarella. Bake in the oven for around 7-8 minutes or until the mozzarella is melted and bubbling. Serve with torn basil (optional).
Notes
- For a vegetarian version, substitute the Italian sausage with zucchini or eggplant.
- Omit mascarpone and increase reserved pasta water by 125ml to make the dish lighter.
- Replacing mascarpone with red wine adds a richer, deeper flavor to the sauce.
- Add fresh red chili or fennel seeds to intensify the spice and aromatic profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 603 kcal
% Daily Value*
| Calories | 603kcal | 30% |
| Carbohydrates | 60g | 20% |
| Protein | 24g | 48% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 74mg | 25% |
| Sodium | 524mg | 22% |
| Potassium | 693mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1085IU | 22% |
| Vitamin C | 11.4mg | 13% |
| Calcium | 261mg | 26% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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