Italian sausage with rigatoni pasta is topped with a cheesy sauce loaded with sun dried tomatoes and spinach in this hearty ...

1 1/2 pounds mild or hot Italian sausage, casings removed. 1 onion, chopped. 3 cloves garlic, minced. 1/3 cup dry white wine. 1 1/2 cups canned crushed tomatoes in thick puree (from 1 15-ounce can ...

Add 12 oz. hot Italian sausage, casings removed if needed, breaking up into about 1" pieces, and mix well to coat sausage. Bake, uncovered, 45 minutes (butter should be melted and sauce should be ...

Prepare the Sausage: In a large skillet over medium heat, heat the olive oil. Add the sausage, breaking it into small pieces ...

Though the sauce can go with various pastas, or even polenta, here, in his second Slow Food Fast contribution, tubular rigatoni is the noodle of choice. Its ridged surface really drinks up the sauce.

If you want to get the full restaurant experience of the dish, I highly recommend springing for the fennel pollen, which is most readily available online.

What to order at an Italian restaurant, according to a chef and restaurant owner. Italian restaurant 101: From caprese to rigatoni, here's what to order as a beginner Skip to main content ...