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Rachael's Chicken Sausage, Pepper, and Onion Pasta Fake-Bake

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“Here's another winner from Rachael Ray. How does she do it? A nice tossed salad, some warm from the oven sourdough bread and a glass of Merlot and you are on your way to heaven via the kitchen!(or the Food Network)LOL!”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place a large pot of water on the stove to boil for pasta.
  2. When the water boils, salt it and cook pasta to al dente, with a bite to it.
  3. Prick sausages with a fork.
  4. Place chicken sausages in a large skillet and add 1 inch of water.
  5. Add 1 tablespoons extra-virgin olive oil to the skillet, (1 turn of the pan).
  6. Bring water to a boil then reduce heat a little.
  7. Allow all the liquid to cook away then brown and crisp the casings, 5 to 6 minute.
  8. Preheat the broiler.
  9. While pasta and sausage cook, heat a deep skillet over med. heat with 2 tablespoons extra-virgin olive oil (2 turns of the pan).
  10. Add the peppers, onions and garlic and season with salt and pepper.
  11. When the sausages are cooked through, slice them on an angle and add them to the peppers and onions.
  12. Cook together until peppers and onions are tender and sliced sausages are crisp at edges, then deglaze the pan with white wine or chicken stock.
  13. Stir in crushed tomatoes and bring to a bubble, reduce heat to low.
  14. Drain the rigatoni and return it to warm pot.
  15. Add ricotta cheese, salt and pepper, parsley and basil and half of the Parmigiano, a couple of handfuls, stir to combine.
  16. To assemble the "fake bake," place half the sausage, peppers, onions and sauce in the bottom a baking dish.
  17. Top with all of the pasta and then the remaining sausages and sauce.
  18. Cover the top of the dish with the grated Parmigiano and place under broiler 2 minute to brown cheese and set the pasta.

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