Sausage and Rigatoni Fake-Bake

This recipe is from Rachael Ray's Big Orange Book [The Ultimate Collection of: All-new 30-minute meals, Vegetarian Dinners, Meals for One, Kosher Meals, Holiday Menus and much more!]. I've tried other recipes in this book and they never take me 30 minutes but they're always a lot of fun. Patrick and I picked this recipe out of the "Meals for One" section and decided to double it. I think that was a bad decision -- doubling it seemed to serve 4 so I guess Rachael Ray was expecting someone to have leftovers. I'll include the recipe as we doubled it!

Sausage and Rigatoni Fake-Bake by Rachael Ray
Serves 4

1/2 lb whole grain rigatoni
2 tbsp EVOO (extra virgin olive oil)
2 links hot Italian sausage
2 links sweet Italian sausage (we used all sweet Italian sausage)
2 large garlic cloves, finely chopped or grated
2 8-oz cans tomato sauce
handful of fresh basil (I used dried basil)
4 tbsp heavy cream
1/2 c freshly grated Parmigiano-Reggiano (we used bagged fresh Italian cheese)

I also included 1 onion.

-Boil rigatoni in salted water and cook to al dente. Preheat broiler.
-Heat EVOO in a medium ovenproof skillet.
-Remove the sausage from the casing and add to skillet, breaking it up with a spoon as it browns ~5 minutes. Saute onion with sausage.
-Add the garlic, cook for a minute or two more, then stir in the tomato sauce and cook just to heat through. Fold the basil into the sauce and stir in the cream. Simmer the sauce over low heat for 5 minutes.
-Add the drained pasta to the skillet and toss to coat with the sauce. Sprinkle the pasta with the cheese and place under the broiler, 3 to 4 minutes.


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