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  • Baked Rigatoni



      Baked Rigatoni

    This recipe was inspired by a restaurant over on the Oregon coast in Lincoln City called The Italian Rivera. Their food is hand made from three generations of Italians [if my memory serves] and is worth the stop. They even have a piano bar for some late night fun.

    In this recipe, I am going to show you two different sauces so that you can please everyone in you household – a modified alfredo and a tomato butter sauce.


    Rigatoni pasta
    Italian sausage links, cooked and sliced
    Feta cheese
    Tomato butter sauce or alfredo sauce (sauce recipes to follow)


    Preheat your oven to 425°.

    Boil the rigatoni according to the packaging – leave firm.

    Prepare your alfredo or tomato butter sauce (recipes to follow)

    In a mixing boil toss the rigatoni with the sliced Italian sausage, feta cheese and one of the sauces. Put the mixture into a small baking pan and cover with mozzarella and bake until the cheese is melted.

    Tomato Butter Sauce


    300g vine-ripened cherry tomatoes
    1 tsp sherry vinegar
    1 tsp sugar (fine if you have it)
    1 tbsp fresh chopped basil
    Pinch of paprika
    100ml heavy cream
    25g unsalted butter, diced (about ¼ stick)


    Cut the tomatoes in halve and put into your food processor. Add the vinegar, sugar, basil, and paprika. Blend in the food processor until smooth. Pass the puree through a sieve into a sauce pan.
    Over medium heat, cook for about 5 minutes or until reduced by half. Mix in the cream and simmer for another 2 minutes. Now, over low heat, gradually whisk in the butter one cube at a time. Set the sauce aside.

    Alfredo Sauce (modified)


    ¼ cup butter
    2/3 cup milk
    2/3 cup parmesan and mozzarella cheese (50% of each)


    In a sauce pan on medium heat, melt the butter, then add the milk and cheese. Stir continuously until well blended, about 2 minutes. Remove from heat immediately.

    Published on July 22, 2009 · Filed under: Mains; Tagged as: , , , , , , , , , , , , , , , , , , , ,

2 Responses to “Baked Rigatoni”

  1. Same tomato butter sauce as your salmon dish a ways back? It’s a good one, that’s for sure!

  2. Yes that was the same tomato butter sauce I made on the salmon. I guess I am going to have to grow a ton of cherry tomatos next year so I don’t go broke buying cherry tomatos :)

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