A generous Italian staple from every Mamma’s Sunday repertoire.
A recipe by Spolumbo's Fine Foods & Deli.
In a large pot bring 12-16 cups of water to boil.
While water comes to a boil, begin throwing the onions in olive oil with a deep fry pan on medium heat.
Slice the sausages lengthwise cutting the meat out of the casings and crumbling it also into the fry pan with the onions. Stir while cooking for around 5 mins. or until onions are translucent and sausage meat is gently browned.
Add garlic, basil, marinara sauce and soup stock to your deep fry pan and allow the sausage meat to simmer slowly in that sauce.
Toss 500g package of pasta into the boiling water. Let cook until SEMI-soft (IMPORTANT: refer to pasta instructions for length of cook time, and set your timer to strain the pasta after only 50% of the full-cooking time). You will complete the pasta cooking in the oven.
In a large casserole dish combine the rigatoni with all the meat sauce, sprinkling grated cheese between and over the pasta and sauce in layers as you fill the dish.
Cover with a lid or aluminum foil and place the casserole into pre-heated oven to finish baking for around 45 minutes, or until pasta has softened to your preference.
Serve with garlic toast and a side of Caesar Salad