"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Rigatoni Rustica Recipe

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This recipe for Rigatoni Rustica, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:
Cuisine at Home
Added: Sunday, April 08, 2012

Category:

Ingredients:
1/2 lb dry rigatoni, cooked al dente and drained

1 lb link Italian sausage, cut into 2" pieces
2 cups red onions, cut into large chunks
2 cups yellow bell pepper, cut into large chunks
2 cups fennel, thinly sliced
1 Tbsp minced garlic
1 tsp fennel seed, crushed
1 tsp red pepper flakes
2 cups fresh mozzarella, cubed and divided
1 cup kalamata olives, pitted
4 cups Marinara sauce

Directions:
Preheat oven to 400.

Coat a 3 qt baking dish with non stick cooking spray.

Brown the sausage in oil over medium-high heat in a large saute pan until seared on all sides. Transfer sausage to a large bowl; leave drippings in the pan.

Saute the onion, bell pepper, sliced fennel, garlic, fennel seeds and pepper flakes in the dripping over medium heat for 4-5 minutes or until soft. Add vegetables to the sausage.

Stir in 1 cup mozzarella, olives, pasta and marinara sauce.

Season with salt and pepper to taste and transfer to prepared baking dish. Top with remaining 1 cup mozzarella cheese.

BAke for 30 minutes or until the pasta browns at the edges and the cheese is bubbly.


Number Of Servings:
8

 

 

 

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