Easy Baked Rigatoni With Sausage

• porce: 6 servings

Ingredience

10 garlic cloves, finely grated

4 large sprigs fresh basil, plus leaves for serving

2 28-oz. cans crushed tomatoes

½ cup (1 stick) unsalted butter, cut into pieces

1 Tbsp. plus 2 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt

1 tsp. sugar

½ tsp. crushed red pepper flakes

12 oz. hot Italian sausage, casings removed if needed

1 lb. rigatoni

1 lb. low-moisture mozzarella cheese, coarsely grated (about 3 cups)

Pokyny

Place a rack in middle of oven; preheat to 350°. Combine 10 garlic cloves, finely grated, 4 large sprigs fresh basil, two 28-oz. cans crushed tomatoes, ½ cup (1 stick) unsalted butter, cut into pieces, 1 Tbsp. plus 2 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt, 1 tsp. sugar, and ½ tsp. crushed red pepper flakes in a 13x9" baking dish. Add 12 oz. hot Italian sausage, casings removed if needed, breaking up into about 1" pieces, and mix well to coat sausage. Bake, uncovered, 45 minutes (butter should be melted and sauce should be bubbling around the sides).

Add 1 lb. rigatoni and 1 cup water and mix to combine. Carefully cover baking dish tightly with foil; bake until pasta is very al dente, 23–27 minutes. Remove from oven, uncover, and stir well.

Heat broiler. Evenly top pasta with 1 lb. low-moisture mozzarella cheese, coarsely grated (about 3 cups), and broil until cheese is melted and browned, 5–8 minutes. (Keep a close eye on the cheese as it can go from browned to burnt very quickly.) Remove baked rigatoni from broiler and top with basil leaves to serve. Editor’s note: Head this way for more of our comfort food favorites →