Baked Rigatoni With Sausage Broccoli Rabe Recipes

Steps:

• Make the sauce: In a large saucepan, heat olive oil over medium heat. Add onion, and cook until softened, about 5 minutes. Add vodka, and cook until liquid has almost evaporated, about 3 minutes. Stir in tomato sauce, canned tomatoes, cream, oregano, and thyme. Cook at a gentle simmer about 30 minutes to let the sauce thicken and the flavors infuse.
• While sauce is cooking, make meatballs: Using your hands, roll sausage into balls about 1 inch in diameter. Heat a medium skillet over medium-high heat, and saute meatballs in batches until well browned and cooked through, about 6 minutes. Add to tomato sauce when cooked.
• Bring a large saucepan of water to a boil. Add pasta; cook until very al dente, 2 to 3 minutes less than manufacturer's instructions. Transfer noodles to a colander, and rinse with cold running water to stop the cooking. Stir noodles into sauce mixture.
• To assemble: Preheat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Bring a large saucepan of water to a boil. Trim and discard the tough ends of broccoli rabe. Cut broccoli rabe into 1-inch lengths. Add salt to water, and blanch broccoli rabe in boiling water until bright green and just tender, about 1 minute. Drain in a colander, and rinse under cold water to stop the cooking. Add to pasta mixture, and stir to combine. Pour into prepared baking dish, and top with cheese. Bake until mixture is bubbling and top is slightly browned, about 30 minutes.

Steps:

• Preheat the oven to 400 degrees F.
• For the topping: Add the ricotta, basil, and salt to a small bowl. Stir together with a rubber spatula. Set aside.
• For the pasta: Bring a large pot of water to boil. Season well with salt and cook the rigatoni for 5 minutes. Drain well, reserving 1/2 cup pasta water.
• Meanwhile, heat a large braiser or ovenproof skillet over medium-high heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan cheese. Toss well to coat. Add the reserved pasta water to thin the sauce slightly.
• Dollop the ricotta cheese mixture evenly over the top. Nestle the ricotta mixture into the pasta and cover with some of the pasta. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes. Allow to sit for 5 minutes before serving.

Steps:

• Preheat a grill to medium high. Bring a large pot of salted water to a boil. Combine 1/4 cup olive oil, the garlic, lemon zest, red pepper flakes and 1/2 teaspoon salt in a large bowl; set aside.
• Toss the broccoli rabe with the remaining 2 tablespoons olive oil and a big pinch of salt; spread out in a grill basket. Transfer to the grill along with the sausages. Cook, turning occasionally, until both are well marked and the sausages are cooked through, 8 to 10 minutes. Transfer to a platter.
• Add the pasta to the boiling water and cook as the label directs for al dente. Meanwhile, roughly chop the broccoli rabe. Halve the sausages lengthwise and cut crosswise into 1/2-inch pieces. Cover and keep warm.
• Reserve 1/2 cup cooking water, then drain the pasta and add to the bowl with the garlic oil. Add the broccoli rabe, sausages and 1/4 cup of the reserved cooking water; toss well to coat. If the pasta is too dry, add more cooking water, 1 tablespoon at a time. Season with salt. Divide among bowls and top with the oregano and parmesan.