The Ultimate Chicken Sausage & Pepper Pasta Fake-Bake
A hearty pasta dish, this ‘Fake-Bake’ offers the satisfaction of a baked casserole with less time in the oven. The recipe features cooked rigatoni tossed in a creamy mixture of ricotta, Parmesan cheese, and fresh herbs. This is layered in a baking dish with a savory sauce made from browned chicken sausage, sautéed bell peppers, and onions, all simmered in a crushed tomato and white wine base. The dish is finished with a final layer of Parmesan and broiled until golden and bubbly.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Boiling, Sautéing, Broiling
- Cuisine: Italian-American
Ingredients
- 1 pound rigatoni
- Salt
- 1 pound cooked chicken sausages
- 3 tablespoons extra-virgin olive oil, divided
- 1 green or red bell pepper, seeded and sliced
- 1 cubanelle pepper, seeded and sliced
- 1 large onion, thinly sliced
- 3 to 4 cloves garlic, chopped
- Ground black pepper
- 1/2 cup dry white wine or chicken stock
- 1 (28 ounce) can crushed tomatoes (San Marzano recommended)
- Handful chopped flat-leaf parsley
- 1/2 cup fresh basil (about 10 leaves), torn or shredded
- 1 cup ricotta cheese
- 1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Instructions
- Bring a large pot of water to a boil. Salt the water and cook the rigatoni until al dente according to package directions.
- While the pasta cooks, prepare the sausage. Prick the sausages with a fork, place them in a large skillet, and add about 1 inch of water and 1 tablespoon of olive oil. Bring to a boil, then reduce the heat and simmer until the water evaporates. Then, brown and crisp the sausage casings, about 5-6 minutes total.
- Preheat the broiler.
- In a separate deep skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the sliced peppers, onions, and garlic. Season with salt and pepper and cook until tender.
- Slice the cooked sausages on an angle and add them to the skillet with the peppers and onions. Cook together until the sausage edges are crisp.
- Deglaze the pan with the white wine or chicken stock. Stir in the crushed tomatoes, bring to a bubble, then reduce the heat to low.
- Drain the cooked rigatoni and return it to the warm pot. Add the ricotta cheese, salt, pepper, parsley, basil, and half of the Parmigiano-Reggiano cheese. Stir to combine.
- Assemble the ‘Fake Bake’: In a flameproof baking dish, spread half of the sausage and pepper sauce on the bottom.
- Top with all of the ricotta-pasta mixture.
- Spoon the remaining sausage and sauce over the pasta.
- Cover the top with the remaining grated Parmigiano-Reggiano.
- Place the dish under the broiler for about 2 minutes, or until the cheese is browned and bubbly.
- Serve immediately, passing more cheese at the table.
Notes
- The ‘fake-bake’ method involves assembling a fully cooked dish and then using the broiler for a few minutes to achieve a browned, cheesy top, which is much faster than traditional baking.
- A flameproof or broiler-safe baking dish is essential for the final step.
- Cooking the sausages by first simmering in water and then browning them ensures they are cooked through and have a crispy casing.
Find it online: https://www.eatswithsoul.com/chicken-sausage/