Instructions:
1. Preparing the Sauce:
- In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes. Add minced garlic and cook for an additional minute.
- Add Italian sausage, breaking it into small crumbles. Cook until browned, then drain off excess grease.
- Stir in tomato puree, ¼ cup water, salt, pepper, and oregano. Reduce heat and simmer for 30 minutes.
2. Cooking the Pasta:
- While the sauce simmers, cook the rigatoni in generously salted water until slightly undercooked (al dente). Reserve 1 cup of pasta water, then drain the rest.
3. Combining Pasta and Sauce:
- Add the cooked pasta to the sauce along with 1 ½ cups of mozzarella and ½ cup of pasta water. Stir well. Add more pasta water if the mixture appears dry.
4. Baking the Pasta:
- Preheat the oven to 350°F (175°C).
- Transfer the pasta mixture to a 9×13-inch baking dish. Top with the remaining mozzarella and parmesan cheese.
- Bake the pasta for 25-30 minutes, or until bubbly and the cheese starts to turn golden.
5. Serving:
- Once baked, allow the Pasta al Forno to cool slightly before serving.
- Serve hot and enjoy the creamy and cheesy goodness!
Pasta al Forno is a delightful Italian classic that combines the richness of cheese and the heartiness of sausage in every bite. This dish is perfect for a comforting family meal or a gathering with friends. Buon appetito!
