Rigatoni Recipe
HOUSE BOLOGNESE, SWEET ITALIAN SAUSAGE, NY RICOTTA, PARMESAN, HOUSE PULLED MOZZARELLA, MARINARA
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Ingredients
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Pasta
House Bolognese
Sausage
Cheeses & Toppings
Marinara (if making house marinara)
Method
Pasta
- 1
Cook rigatoni
Bring a large pot of salted water to a rolling boil (about 4–5 quarts water). Add 1 tablespoon salt. Add rigatoni and cook according to package until al dente (usually 10–12 minutes). Reserve 1 cup pasta cooking water, then drain pasta and toss immediately with 1 tablespoon olive oil to prevent sticking.
House Bolognese
- 2
Sweat aromatics
In a large heavy skillet or saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the finely diced onion, carrot, and celery and a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30 seconds until fragrant.
- 3
Brown meat
Increase heat to medium-high. Add ground beef and ground pork to the pan and break up with a spoon. Cook until meat is no longer pink and begins to brown, about 6–8 minutes. Season with 1 teaspoon salt and 1 teaspoon black pepper.
- 4
Deglaze and enrich
Stir in 2 tablespoons tomato paste and cook 2 minutes to caramelize. Pour in 1 cup dry white wine to deglaze the pan, scraping up browned bits. Reduce by half, about 3–4 minutes. Add 1 cup whole milk and simmer gently until milk is mostly absorbed, about 4–6 minutes.
- 5
Simmer sauce
Add 14 oz crushed tomatoes, 1 bay leaf, and 1 tsp dried oregano. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until thickened and flavors have melded. Adjust seasoning with additional salt and pepper if needed. Remove bay leaf before serving.
Sausage
- 6
Cook sausage
While the Bolognese simmers, heat 1 teaspoon olive oil in a separate skillet over medium heat. Add removed-casing sweet Italian sausage and break up with a spoon. Cook until fully cooked and browned in places, about 6–8 minutes. If you prefer larger chunks, keep larger crumbles. Drain excess fat on paper towel if desired. Fold cooked sausage into the finished Bolognese and warm together for 2 minutes.
Marinara (optional)
- 7
Quick marinara
If using house marinara rather than canned, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add 2 sliced garlic cloves and cook until fragrant and lightly golden, about 1 minute. Add 14 oz crushed tomatoes, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon sugar (optional). Simmer gently for 10–12 minutes. Remove from heat.
Assembly & Baking
- 8
Combine pasta and sauces
Preheat oven to 375°F (190°C). In a large mixing bowl or in the pot used for pasta, combine drained rigatoni with the Bolognese and folded-in sweet Italian sausage. Add 1/4 to 1/2 cup reserved pasta cooking water as needed to loosen the sauce—pasta should be evenly coated but not soupy.
- 9
Layer with cheeses
In an ovenproof baking dish (9x13 or similar), spread a thin layer of marinara on the bottom (about 1/2 cup). Add the rigatoni and sauce mixture. Dot the top with spoonfuls of New York ricotta (distribute about 1 cup total), sprinkle the shredded house pulled mozzarella evenly, and finish with grated Parmesan. If desired, sprinkle 1/2 teaspoon red pepper flakes over the top for heat.
- 10
Bake
Bake in the preheated oven until cheese is melted, bubbling and lightly golden, about 15–18 minutes. For a browned top, switch to broil and broil 1–2 minutes while watching carefully.
- 11
Finish and serve
Remove from oven and let rest 5 minutes. Garnish with chiffonade of fresh basil. Serve hot, offering extra grated Parmesan and red pepper flakes at the table.