Sausage and Rigatoni Fake-Bake

Yet another recipe from our new Big Orange Book! I didn't get a picture of this one, but it looks really great. We actually went to Maggiano's Little Italy the night after I made this, and we ordered the exact same thing pretty much. My taste tester says he likes the version I made best. What a great tester!

Sausage and Rigatoni Fake-Bake

Salt
1/4 lb. rigatoni or whole grain rigatoni
1 tablespoon EVOO
1 link of sweet Italian sausage
1 link of hot Italian sausage
1 large garlic clove, finely chopped or grated
1 (8-ounce) can tomato sauce
A handful of fresh basil leaves, torn
2 tablespoons heavy cream
1/4 cup freshly grated Parmigiano-Reggiano

Bring a pot of water to a boil for the pasta. Salt the water, add the rigatoni, and cook to al dente. Preheat the broiler.

Heat the EVOO in a small or medium ovenproof skillet. Remove the sausage from its casing and add to the skillet, breaking it up with a spoon as it browns, 5 minutes. Add the garlic, cook for a minute or two more, then stir in the tomato sauce and cook just to heat through. Fold the basil into the sauce and stir in the cream. Simmer the sauce over low heat for 5 minutes. Add the drained pasta to the skillet and toss to coat with the sauce. Sprinkle the pasta with the cheese and place under the broiler until browned, 3 to 4 minutes.

I used our iron skillet to make this in, and I actually doubled the recipe. This recipe is created for one person, although it can feed two people as is. When doubling the recipe, it allows you to have leftovers for both people. This is a quick and easy recipe, and it tastes absolutely great! This makes great "guy food." :)