Another one of my creations based on reading recipes and wanting to use up some ingredients I had on hand. The result? DELICIOUS. Seriously super delicious, 10+/10. I will be making this regularly for sure!
Link to my YouTube video of preparation: https://youtu.be/vtvDvNUEjMA
Ingredients:
8 oz. (uncooked) mezzi rigatoni pasta
3 links Italian sausage ( I think I used two mild and one hot in the video), casings removed
olive oil
8 oz. button mushrooms, sliced
kosher salt
coarse black pepper
~1 tsp. jarred minced garlic
dried basil
~18 oz. jarred pasta sauce (I used and recommend Mid's Three Cheese)
1/4 c. reserved pasta cooking water
1/3 c. heavy cream
8 oz. ball fresh mozzarella, sliced
Directions:
1. Cook pasta according to package directions, stopping at 1-2 minutes PRIOR to al dente. Reserve 1/4 c. of the pasta cooking water when draining.
2. Heat oven to 350°F.
3. In a medium skillet over medium heat, cook sausage, breaking up into crumbles as you cook it. Transfer cooked sausage to a bowl. Pour rendered fat into a clean large skillet.
4. Set clean skillet on burner, keeping on medium heat. Add a splash of olive oil (depending on how much rendered fat you have from the sausage), then add the sliced mushrooms. Season with kosher salt and coarse black pepper. Stir to coat and let cook until mushrooms start to give their liquid.
5. Stir in minced garlic, season with dried basil, and continue cooking for 1-2 more minutes.
6. Stir in the pasta sauce, reserved pasta water, and heavy cream. Let cook for 1-2 minutes.
7. Remove from heat and stir in cooked pasta. Pour mixture into ~10"x7" baking dish (an 8"x8" would also work).
8. Top with sliced mozzarella and transfer to oven. Bake for 15 minutes.
9. Switch to broiler setting and broil for ~3 minutes, or until desired brown-ness of cheese has been reached. Serve up and enjoy (a lot)!!
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