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Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Rigatoni with Mozzarella and Italian Sausage
Rigatoni with Mozzarella and Italian Sausage
(Rigatoni con Mozzarella e Salsiccia Italiana)

1/2 pound rigatoni pasta
1/4 pound spicy Italian sausage, casing removed
2 garlic cloves, thinly sliced
1 and 1/2 cups prepared marinara sauce
1/2 teaspoon dried crushed red pepper
1/4 cup grated mozzarella cheese
2 tablespoons grated Parmigiano cheese
1 teaspoon chopped fresh Italian parsley
Extra-virgin olive oil

Cook rigatoni in large pot of boiling salted water until 'al dente'.

Drain pasta.

Meanwhile, preheat broiler.

Cook sausage in heavy large pot over medium-high heat until no longer pink, stirring frequently and breaking up with back of wooden spoon.

Add garlic and saute until soft, about 2 minutes.

Drain off excess oil and return pot to medium-high heat.

Stir in marinara sauce and crushed red pepper, then pasta.

Season to taste with salt and pepper.

Divide pasta among four 1 and 1/4-cup souffle dishes or custard cups.

Sprinkle mozzarella and Parmigiano cheese over.

Place in broiler until cheese melts and begins to brown, watching closely to prevent burning, about 1 and 1/2 minutes.

Sprinkle rigatoni pasta with parsley, drizzle with olive oil, and serve. Makes 4 appetizer servings.
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