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The Ultimate Chicken Sausage & Pepper Pasta Fake-Bake

A cheesy scoop of the Chicken Sausage Pasta Fake-Bake being served from the dish.

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.

Ingredients

Scale
  • 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

  1. Bring a large pot of water to a boil. Salt the water and cook the rigatoni until al dente according to package directions.
  2. 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.
  3. Preheat the broiler.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Assemble the ‘Fake Bake’: In a flameproof baking dish, spread half of the sausage and pepper sauce on the bottom.
  9. Top with all of the ricotta-pasta mixture.
  10. Spoon the remaining sausage and sauce over the pasta.
  11. Cover the top with the remaining grated Parmigiano-Reggiano.
  12. Place the dish under the broiler for about 2 minutes, or until the cheese is browned and bubbly.
  13. 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.

Nutrition

Find it online: https://www.eatswithsoul.com/chicken-sausage/