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.

Ingredients

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

Directions

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

Ingredients

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)

Directions

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)

Ingredients

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

Directions

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.