Rigatoni with Mozzarella and Italian Sausage
(Rigatoni con Mozzarella e Salsiccia Italiana)
Ingredients:
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
Directions:
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.