Delizioso! Olives, sausage, and tomatoes combined for a terrific dish. This is the type dish that I don't really measure; I just throw in a lot of garlic and basil until it looks about right.
- 1 small onion, diced
- 1 tablespoon olive oil
- 1 lb hot Italian sausage, casings removed
- 1 tablespoon garlic, chopped
- 28 ounces crushed tomatoes, Sclafani quick crushed preferred
- 16 ounces tomato sauce
- 8 ounces water
- 1⁄3 lb kalamata olive, drained and pitted and coarsely chopped (the kind in olive oil)
- 3⁄4 ounce basil, coarsely chopped
- 16 ounces rigatoni pasta, I get gigantoni when I can find it
- 16 ounces mozzarella cheese, grated
- 1⁄2 cup parmesan cheese, grated
- Preheat oven to 375°F.
- Cook pasta according to directions, making sure to keep it al dente. Drain and place back in cooking pot. Set aside.
- Meanwhile, in skillet cook sausage and onions until sausage is done (crumble sausage as it cooks). Drain well and set aside.
- In same skillet add olive oil and garlic and cook 1-2 minutes.
- Return sausage and onion to pan with garlic.
- Add tomatoes, tomato sauce, and water. Stir well. Cook at a high simmer. Add olives. Cook until sauce has reduced slightly, about 15 minutes. Turn off heat. Stir in basil.
- Pour tomato sauce over pasta and toss to coat well.
- Place layer of 1/3 of pasta in bottom of Pam sprayed casserole. Top with 1/2 of mozzarella. Top with another third of pasta. Top with remaining mozzarella. Repeat with final layer of pasta. Cover with foil.
- Cook in oven for thirty minutes.
- Remove foil and top with parmesan. Cook an additional 15-25 minutes. (We like it crunchy on top so cook the full 25 minutes. Cook it how you like it.).