Ingredients

The following ingredients have 5 Servings
  • 2 Tbs. olive oil, plus more for brushing dish
  • 1 lb. Italian sausage, casings removed
  • 3 cups <a href="http://www.williams-sonoma.com/recipe/Pasta-with-Roasted-Tomato-Sauce.html"><b><u>roasted tomato sauce</u></b></a>
  • 1 cup coarsely chopped pitted black Mediterranean olives
  • 2 Tbs. salt, plus more, to taste
  • Freshly ground pepper, to taste
  • 1 lb. rigatoni
  • 1 3/4 cups ricotta cheese
  • 1/4 cup grated Parmigiano-Reggiano cheese

Instruction

  • <b>Prepare the sauce</b>
  • Preheat an oven to 350°F. Lightly oil a deep 2 1/2-quart baking dish. Bring a large pot of water to a boil over high heat.
  • In a large fry pan over medium-high heat, warm the 2 Tbs. olive oil. Add the sausage and sauté, breaking it up with a spoon, until browned, about 6 minutes. Drain any excess fat from the pan. Stir in the tomato sauce and olives, and season with salt and pepper. Set aside.
  • <b>Cook the pasta </b>
  • Meanwhile, add the 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until the pasta is not quite al dente (tender but firm to the bite), about 2 minutes less than the package instructions. Drain, rinse under cold running water and drain again.
  • <b>Bake the pasta</b>
  • Return the pasta to the cooking pot. Stir in the tomato sauce and ricotta. Spread the pasta and sauce in the prepared dish and sprinkle with the Parmigiano-Reggiano. Bake until the surface is golden and bubbly, about 25 minutes. Let cool for 5 minutes and serve. Serves 4 to 6.
  • Adapted from Williams-Sonoma Food Made Fast Series, <i>Make Ahead,</i> by Rick Rodgers (Oxmoor House, 2008).