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5 from 1 vote

Rigatoni Margherita

A Platter Talk Exclusive
Cook Time50 minutes
Total Time50 minutes
Course: Dinner
Cuisine: Italian
Servings: 6 servings
Author: Dan from Platter Talk

Ingredients

  • 2 tablespoons olive oil
  • 1 lb. sweet Italian sausage
  • 2 cloves garlic
  • 1 small onion coarsely diced
  • 1 cup red wine
  • 2 1/2 lbs fresh tomatoes washed and quartered
  • 2 teaspoons salt
  • 1 cup fresh basil leaves chopped.
  • 8 oz. fresh mozzarella cheese sliced in 1/2" x 1" pieces
  • 1 lb rigatoni pasta

Instructions

  • Using large skillet, heat olive oil over medium high setting and add sausage. Stir to brown.
  • Reduce heat, add onion and garlic and sauté until onions are soft and translucent.
  • Add wine to deglaze pan, stirring up brown bits, until skillet is clean.
  • Continue to cook until wine is reduced by 1/2.
  • Stir in tomatoes and salt, and bring to simmer.
  • Stir in 1/2 of basil, reserve the other half.
  • Reduce heat to low, cover skillet and allow to cook for 1 to several hours.
  • Prepare rigatoni to note quite al dente. Drain.
  • In large mixing bowl, combine ragu with pasta, stir to thoroughly combine.
  • Apply non-stick spray to 9 x 9 baking dish.
  • Place 1/3 of mixture into baking dish, evenly distribute 1/3 of basil and cheese evenly over layer.
  • Repeat two more times.
  • Bake at 375 degrees F for 50 minutes.
  • Garnish with additional basil and Parmesan cheese if desired.

Nutrition

Calories: 774kcal | Carbohydrates: 68g | Protein: 31g | Fat: 38g | Saturated Fat: 14g | Cholesterol: 87mg | Sodium: 1582mg | Potassium: 926mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2041IU | Vitamin C: 30mg | Calcium: 256mg | Iron: 3mg

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