Baked Rigatoni with Creamy Sausage & Tomato Sauce and Béchamel
Baked Rigatoni with Creamy Sausage & Tomato Sauce and Béchamel
Ingredients
For the Creamy Sausage & Tomato Sauce
- 4 Italian sausages, raw, de-cased and crumbled
- 1 red chili pepper, finely chopped
- 3 garlic cloves, minced
- 1/2 cup dry white wine
- 1 28-ounce can crushed tomatoes
- 1/4 cup fresh basil leaves, torn
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated
For the Pasta
- 1 pound rigatoni pasta
For the Béchamel Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup Parmesan cheese, freshly grated
For Assembly
- 1 1/2 cups mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, freshly grated, for topping and garnish
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400
- 2
In a large skillet or Dutch oven, brown the crumbled Italian sausage over medium-high heat, breaking it up with a wooden spoon as it cooks. Cook until no pink remains, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min
- 3
Add the finely chopped red chili pepper and minced garlic to the skillet with the cooked sausage. Sauté for 2-3 minutes until fragrant.
⏱️ 3 min - 4
Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes until slightly reduced.
⏱️ 2 min
- 5
Stir in the crushed tomatoes, torn fresh basil leaves, and freshly ground black pepper. Bring the sauce to a gentle simmer, then reduce heat to low and let it cook for at least 15 minutes, allowing the flavors to meld.
⏱️ 15 min
- 6
While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente.
⏱️ 12 min
- 7
Meanwhile, prepare the béchamel sauce: In a separate medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes to create a roux, stirring constantly.
⏱️ 3 min
- 8
Gradually whisk in the whole milk, a little at a time, ensuring no lumps form. Continue whisking constantly until the sauce thickens and comes to a gentle simmer, about 5-7 minutes.
⏱️ 7 min
- 9
Remove the béchamel from the heat. Stir in the freshly ground black pepper and 1/2 cup of freshly grated Parmesan cheese until smooth. Set aside.
⏱️ 1 min
- 10
Once the rigatoni is al dente, drain it thoroughly. Add the drained rigatoni directly to the creamy sausage and tomato sauce in the large skillet. Stir well to coat all the pasta evenly.
⏱️ 2 min
- 11
To assemble: Spread about 1/3 of the béchamel sauce evenly over the bottom of a 9x13 inch (or similar sized) baking dish.
⏱️ 1 min
- 12
Pour the rigatoni and creamy sausage sauce mixture over the béchamel layer in the baking dish, spreading it out evenly.
⏱️ 1 min
- 13
Ladle the remaining béchamel sauce evenly over the pasta mixture.
⏱️ 1 min
- 14
Generously sprinkle the shredded mozzarella cheese and the remaining 1/4 cup of freshly grated Parmesan cheese over the top.
⏱️ 1 min
- 15
Bake in the preheated oven for 20-25 minutes, or until the cheese topping is golden brown and bubbly.
⏱️ 25 min•🌡️ 400
- 16
Remove from the oven and let it rest for 5-10 minutes before serving. Garnish with additional grated Parmesan cheese, if desired.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Rigatoni with Creamy Sausage & Tomato Sauce and Béchamel
Ingredients
For the Creamy Sausage & Tomato Sauce
- 4 Italian sausages, raw, de-cased and crumbled
- 1 red chili pepper, finely chopped
- 3 garlic cloves, minced
- 1/2 cup dry white wine
- 1 28-ounce can crushed tomatoes
- 1/4 cup fresh basil leaves, torn
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated
For the Pasta
- 1 pound rigatoni pasta
For the Béchamel Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup Parmesan cheese, freshly grated
For Assembly
- 1 1/2 cups mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, freshly grated, for topping and garnish
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 2
In a large skillet or Dutch oven, brown the crumbled Italian sausage over medium-high heat, breaking it up with a wooden spoon as it cooks. Cook until no pink remains, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min - 3
Add the finely chopped red chili pepper and minced garlic to the skillet with the cooked sausage. Sauté for 2-3 minutes until fragrant.
⏱️ 3 min - 4
Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes until slightly reduced.
⏱️ 2 min - 5
Stir in the crushed tomatoes, torn fresh basil leaves, and freshly ground black pepper. Bring the sauce to a gentle simmer, then reduce heat to low and let it cook for at least 15 minutes, allowing the flavors to meld.
⏱️ 15 min - 6
While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente.
⏱️ 12 min - 7
Meanwhile, prepare the béchamel sauce: In a separate medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes to create a roux, stirring constantly.
⏱️ 3 min - 8
Gradually whisk in the whole milk, a little at a time, ensuring no lumps form. Continue whisking constantly until the sauce thickens and comes to a gentle simmer, about 5-7 minutes.
⏱️ 7 min - 9
Remove the béchamel from the heat. Stir in the freshly ground black pepper and 1/2 cup of freshly grated Parmesan cheese until smooth. Set aside.
⏱️ 1 min - 10
Once the rigatoni is al dente, drain it thoroughly. Add the drained rigatoni directly to the creamy sausage and tomato sauce in the large skillet. Stir well to coat all the pasta evenly.
⏱️ 2 min - 11
To assemble: Spread about 1/3 of the béchamel sauce evenly over the bottom of a 9x13 inch (or similar sized) baking dish.
⏱️ 1 min - 12
Pour the rigatoni and creamy sausage sauce mixture over the béchamel layer in the baking dish, spreading it out evenly.
⏱️ 1 min - 13
Ladle the remaining béchamel sauce evenly over the pasta mixture.
⏱️ 1 min - 14
Generously sprinkle the shredded mozzarella cheese and the remaining 1/4 cup of freshly grated Parmesan cheese over the top.
⏱️ 1 min - 15
Bake in the preheated oven for 20-25 minutes, or until the cheese topping is golden brown and bubbly.
⏱️ 25 min•🌡️ 400 - 16
Remove from the oven and let it rest for 5-10 minutes before serving. Garnish with additional grated Parmesan cheese, if desired.
⏱️ 10 min