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Baked Rigatoni with Sautéed Fennel

Written By luzumsuzisleruzmani on Friday, August 23, 2013 | 10:46 AM

Baked Rigatoni with Sautéed Fennel

You’ve invested a lot of time into generating home made Crimson Sauce, at minimum you ought to have! (See: Important Pink Sauce with Meat) Now it’s time to reap the benefits of your endeavours with a pasta dish that takes only minutes to prepare.

When you make my Essential Crimson Sauce with Meat, you will have divided the meats from the finished sauce and you will use some of each below. One particular of the signature seasonings in Italian sausage is fennel seed, so we construct on that foundation for the taste twist in this easy and gratifying dish.


Baked Rigatoni with Sautéed Fennel
Serves: four to 6     Preparation Time: 20 Minutes     Cooking Time: 45 Minutes


Substances

• 1 Pound Dry Rigatoni Pasta
• 1 Fennel Bulb, cored and thinly sliced
• two Tablespoons Onion, finely chopped
• two Tablespoons Olive Oil
• ¼ Teaspoon Crushed Crimson Pepper Flakes
• four Cups Crimson Sauce, from Crucial Red Sauce with Meat recipe
• one Pound Sweet Italian Sausage, from Vital Red Sauce with Meat recipe
• ½ Pound Mozzarella Cheese, thinly sliced (sandwich skinny)


Preparing Actions

Phase 1. Incorporate the Rigatoni to a pot of effectively salted, boiling drinking water and when the h2o has started to boil once again, cook dinner for ten minutes and then drain. You want the pasta to be just al dente or “to the tooth”, which means there must be some resistance when you bite by means of a sample.

Stage 2. Preheat oven to 350ºF

Stage three. Although the pasta is cooking set a large sauté pan above medium-higher heat and insert Olive Oil. Toss the Fennel and Onion together and insert to the pan, stirring to totally coat with the oil. Cook stirring frequently for ten to twelve minutes, till the Fennel has caramelized. Get rid of from warmth and stir in the Crushed Crimson Pepper Flakes. Set aside.

Action 4. In a massive bowl merge the drained pasta with three cups of Crimson Sauce and the caramelized Fennel combination then stir to coat. Place ½ of this into a three quart baking dish.

Action 5. Organize the items of Italian Sausage on prime of the pasta in the baking dish and then add the remaining pasta on top of the sausage. Unfold the remaining 1 cup of Purple Sauce more than the pasta and protect the total prime with the sliced Mozzarella Cheese. Bake uncovered for forty five minutes right up until the cheese has browned completely. 


Baked Rigatoni with Sautéed Fennel

Provide with some freshly grated cheese like Parmigiano-Reggiano, Asiago or Romano.


Suggestions and Trending

~ When you cook dinner any pasta, salt the h2o effectively - it is the only prospect you have to year the within of the pasta.


~ Start style-testing for the desired doneness for the duration of the very last two minutes of the cooking time for the pasta. Cooking moments will range depending on the volume of water and the amount of salt, do not depend on package deal instructions!

~ If you are not using the Italian sausage from my Important Red Sauce with Meat recipe, then get ready the sausage by reducing up a pound of sweet Italian sausage back links into 1½” pieces and cooking them in the massive sauté pan before utilizing it to caramelize the fennel. Lessen the amount of olive oil you use for the fennel by the amount of body fat remaining driving from cooking the sausage.
When you serve this dish, use a sharp knife to cut through the browned layer of mozzarella cheese and divide into servings. You will avoid dragging the cheese down to the base of the baking dish and every person will get some of the splendidly toasted cheese.

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