Rachael's Chicken Sausage, Pepper, and Onion Pasta Fake-Bake

Recipe by FLUFFSTER
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place a large pot of water on the stove to boil for pasta.
  • When the water boils, salt it and cook pasta to al dente, with a bite to it.
  • Prick sausages with a fork.
  • Place chicken sausages in a large skillet and add 1 inch of water.
  • Add 1 tablespoons extra-virgin olive oil to the skillet, (1 turn of the pan).
  • Bring water to a boil then reduce heat a little.
  • Allow all the liquid to cook away then brown and crisp the casings, 5 to 6 minute.
  • Preheat the broiler.
  • While pasta and sausage cook, heat a deep skillet over med. heat with 2 tablespoons extra-virgin olive oil (2 turns of the pan).
  • Add the peppers, onions and garlic and season with salt and pepper.
  • When the sausages are cooked through, slice them on an angle and add them to the peppers and onions.
  • Cook together until peppers and onions are tender and sliced sausages are crisp at edges, then deglaze the pan with white wine or chicken stock.
  • Stir in crushed tomatoes and bring to a bubble, reduce heat to low.
  • Drain the rigatoni and return it to warm pot.
  • Add ricotta cheese, salt and pepper, parsley and basil and half of the Parmigiano, a couple of handfuls, stir to combine.
  • To assemble the "fake bake," place half the sausage, peppers, onions and sauce in the bottom a baking dish.
  • Top with all of the pasta and then the remaining sausages and sauce.
  • Cover the top of the dish with the grated Parmigiano and place under broiler 2 minute to brown cheese and set the pasta.
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