Ingredients
Scale
For the Sauce:
- 2 tablespoons olive oil
- 1 medium sweet onion, diced
- 1 pound sweet Italian sausage, casings removed
- 1/2 teaspoon red pepper flakes
- Salt to taste
- 1 35oz can San Marzano tomatoes, crushed by hand
- 6 fresh basil leaves
For the Pasta:
- 1 pound rigatoni
- 4 oz fresh mozzarella, sliced
- 1/2 cup ricotta salata, grated
- Salt for pasta water
Instructions
- Make the sauce: Heat olive oil in a medium saucepan over medium-high heat. Add onion and cook until softened and translucent, about 5 minutes. Add sausage, red pepper flakes, and salt. Cook, breaking up the sausage, until browned, about 10 minutes. Crush the tomatoes by hand and add with their juices. Add 1/2 cup water and bring to a simmer. Reduce heat and simmer until thickened, about 45 minutes. Stir in torn basil at the end.
- Preheat oven to 375°F.
- Bring a large pot of salted water to a boil. Cook the rigatoni until 2 minutes short of al dente. It will finish cooking in the oven.
- Drain the pasta and return it to the pot. Toss with enough sauce to coat the pasta and half of the ricotta salata.
- Transfer to the baking dish. Spoon 2-3 ladles of sauce over the top to form a thin layer. Top with the remaining ricotta salata and the sliced fresh mozzarella.
- Bake for 25-30 minutes until bubbly and golden on top. Let rest 5 minutes before serving.
- Prep Time: 15 minutes
- Making the Sauce: 1 hour
- Cook Time: 30 minutes