Ingredients:

  • 5 lbs Italian Sausage (Mild or Hot), casings removed
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 2 tbsp Tomato Paste
  • 1/2 cup Dry Red Wine (optional)
  • 2 x 28 oz cans Crushed Tomatoes (High quality recommended)
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Basil
  • 1 tsp Sugar (optional, to balance acidity)
  • 1 lb Rigatoni Pasta
  • Kosher Salt & Freshly Ground Black Pepper, to taste
  • 2 tbsp Olive Oil
  • 15 oz tub Whole Milk Ricotta Cheese, well-drained
  • 1 Large Egg
  • 1/4 cup Fresh Parsley, chopped
  • 1/2 cup Freshly Grated Parmesan Cheese (plus more for garnish)
  • 3 cups Low-Moisture Whole Milk Mozzarella, shredded (divided)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Finely dice the onion and mince the garlic.
  2. Brown the Sausage: Heat olive oil in a Dutch oven or large skillet over medium-high heat. Add the sausage and break it up. Cook until completely browned (6-8 minutes). Drain off all but 1 tablespoon of the rendered fat.
  3. Sauté Aromatics: Reduce heat to medium. Add the diced onion and cook for 5 minutes until softened. Add the minced garlic and tomato paste; cook for 1 minute until the paste darkens slightly. Optional: Pour in the red wine and scrape up any browned bits; simmer until reduced by half (about 2 minutes).
  4. Simmer Sauce: Stir in the crushed tomatoes, oregano, basil, sugar (if using), 1 tsp salt, and 1/2 tsp pepper. Bring to a low simmer and cook gently for at least 15 minutes, stirring occasionally.
  5. Cook the Pasta and Prepare Cheese Binder: While the sauce simmers, cook the rigatoni in a large pot of salted boiling water 2 minutes less than the package directions (it must be very al dente). Drain immediately. In a separate bowl, combine the ricotta, beaten egg, chopped parsley, and 1/2 cup Parmesan cheese. Season lightly.
  6. Assemble: Pour about 2/3 of the sausage ragu over the drained rigatoni and toss gently. Spread half of the coated pasta into the prepared dish. Dollop the ricotta mixture over the pasta, followed by 2 cups of the shredded mozzarella. Top with the remaining pasta mixture, then spread the remaining 1/3 of the sausage ragu evenly over the top. Scatter the remaining 1 cup of mozzarella.
  7. Bake and Rest: Cover the dish tightly with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbling, and golden brown. Allow the dish to rest for 10 minutes before serving. This is crucial for structure.