2 links hot Italian sausage
2 links sweet Italian sausage
1 onion, diced
3 cloves garlic, minced
1 32-ounce can crushed tomatoes
1 pinch crushed red pepper
1 teaspoon dried basil
1 pound rigatoni
4 ounces mozzarella cheese, grated
salt and pepper
Preheat the oven to 400 degrees F.
Remove the sausage links from their casings. Heat a heavy-bottomed pot, such as a Dutch oven, over high heat and add the sausage, breaking it up with a spoon.
Cook the sausage until it's nicely browned on all sides, and remove from the skillet, leaving the fat behind.
Pour off all but about a tablespoon of the fat. Add the onion and cook, stirring occasionally, until tender, about 5 minutes.
Add the garlic to the pan and cook until just fragrant (about 1 minute).
Add the crushed tomatoes, salt, the red pepper and the basil. Bring to a simmer and cook, stirring occasionally.
Prepare the pasta according to package directions, draining the pasta when it is one minute away from being done (still a bit al dente in the middle).
Place the pasta in a large mixing bowl. Add the sauce by the ladleful, mixing well to ensure the pasta is evenly coated. Add the sausage and mix well to combine.
Pour the pasta mixture into a casserole dish.
Sprinkle the mozzarella over the top and bake until the cheese is bubbly and just starting to brown, about 15 minutes.
