Baked Spicy Rigatoni

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6-8

Ingredients: 

• 2 tablespoons extra virgin olive oil

• 1 shallot, chopped

• 3/4 (around 350 grams) pound ground spicy Italian chicken sausage

• 4 cloves garlic, minced or grated

• 2 (close to 30 oz) cans crushed san marzano tomatoes

• 1/2 cup vodka (water also works)

• 2 1/2 cups chicken broth

• 3/4 cup basil pesto homemade or store-bought (recipe for homeade basil pesto)

• 2 teaspoons dried oregano

• 1 teaspoon dried rosemary 

• Kosher salt and pepper

• 1 pound dry rigatoni pasta

• 2 cups shredded kale

• 2 cups shredded fontina cheese

• 8 oz mozzarella, torn

• Fresh rosemary for serving

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit (around 170 degrees Celsius).

2. Heat the olive oil in a large pot over high heat. When the oil starts to simmer, add the shallots and cook until fragrant. About 3 minutes.

3. Add the chicken sausage and let it brown for about 5 to 8 minutes. Stir in the garlic and cook for another minute.

4. Slowly add the tomatoes, vodka, 1/2 cup pesto, oregano, rosemary, and a pinch of salt and a pinch of pepper. Then add the chicken broth, the pasta, and kale. Increase the heat to medium-high.

5. Bring the mixture to a boil. Stir frequently until the pasta is al dente, for about 8-10 minutes. 

6. Transfer the pasta to a baking dish if your skillet is not oven friendly. Top with the fontina cheese, then drizzle the remaining basil pesto evenly over everything and add the mozzarella.

7. Transfer the dish to the oven and bake for about 20-25 minutes or until the cheese has melted and is lightly browned on top. Cool for 5 minutes before serving. Top with fresh rosemary and serve!

I served this with my homemade garlic bread! An absolute hit

Notes:

1. Recipe inspiration: Half Baked Harvest!

2. For my homemade basil pesto recipe you can follow this link.

3. For my homemade garlic bread recipe you can follow this link.