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cheesy sausage pasta bake is the perfect sunday supper just sayin 😜 recipe below 👇
1 pound hot Italian sausage, loose
1 small yellow onion, peeled and diced
4 cloves garlic, peeled and minced
2 tablespoons butter
1 teaspoon Italian seasoning
Crushed red pepper to taste
2 tablespoons tomato paste
½ cup white wine
14.5- ounce can diced tomatoes
½ cup heavy cream
½ cup finely grated Parmesan cheese
½ cup grated mozzarella cheese
16 ounces rigatoni
Fresh basil, for serving
Extra virgin olive oil
Salt and pepper to taste
Crumble sausage into a cold skillet. Turn heat to medium-high. Cook, occasionally turning and breaking up the sausage with your spoon, for 12-15 minutes until cooked through. Drain off excess fat if needed, leaving sausage in the skillet.
Add the onion to the sausage and cook over medium heat for 6-7 minutes. Add the garlic and cook for 1 minute.
Melt the butter into the skillet and add Italian seasoning and crushed red pepper to taste. Cook for 1 minute until fragrant.
Add tomato paste and toss to coat everything in the paste. Cook for 3-4 minutes until the paste deepens in color and begins to stick to the skillet.
Pour in white wine and bring to a boil. Add the tomatoes and boil for 1-2 minutes. Reduce heat and simmer for 15-20 minutes as you cook the pasta. Season with salt, pepper, and a pinch of sugar (optional).
Taste the sauce and season. Stir in heavy cream and simmer for 10 minutes.
Preheat oven to 425°F.
Bring a large pot of salted water to a boil. Cook pasta until 1–2 minutes shy of al dente. Drain.
Spoon half of the sauce into a 9x12 baking dish. Add the cooked pasta, the rest of the sauce, and the grated Parmesan and toss to coat.
Arrange the mozzarella on top and drizzle with extra virgin olive oil. Finish with a few cracks of black pepper. Transfer to the oven for 15–20 minutes. Broil for 2–3 minutes until cheese is browned is bubbly.
Remove from the oven and garnish with a few basil leaves. Serve and enjoy!
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