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Baked Rigatoni with Sausage Meatballs and Broccoli Rabe
- Prep Time -
- Cook Time -
- Serves 10
Recipe Provided By: Martha Stewart
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1. Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion, diced
- 1/4 cup vodka
- 1 (16 ounce) can can tomato sauce
- 1 (28 ounce) can can plum tomatoes, cut into pieces, with juice
- 1 1/2 cups heavy cream
- 4 sprigs fresh oregano
- 4 sprigs fresh thyme
- 2 pounds sweet Italian sausage, removed from casing
- Unsalted butter for baking dish
- 1 pound uncooked rigatoni
- Course salt for cooking water
- 1 bunch broccoli rabe
- 4 ounces fontina cheese, cut into 1/2-inch cubes
Nutrition Info
Per Serving
- Calories: 734 kcal
- Carbohydrates: 44 g
- Dietary Fiber: 3 g
- Fat: 50 g
- Protein: 24 g
- Sugars: 8 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Make the sauce: In a large saucepan, heat olive oil over medium heat. Add onion, and cook until softened, about 5 minutes. Add vodka, and cook until liquid has almost evaporated, about 3 minutes. Stir in tomato sauce, canned tomatoes, cream, oregano, and thyme. Cook at a gentle simmer about 30 minutes to let the sauce thicken and the flavors infuse.
- While sauce is cooking, make meatballs: Using your hands, roll sausage into balls about 1 inch in diameter. Heat a medium skillet over medium-high heat, and saute meatballs in batches until well browned and cooked through, about 6 minutes. Add to tomato sauce when cooked.
- Bring a large saucepan of water to a boil. Add pasta; cook until very al dente, 2 to 3 minutes less than manufacturer's instructions. Transfer noodles to a colander, and rinse with cold running water to stop the cooking. Stir noodles into sauce mixture.
- To assemble: Preheat oven to 375 degrees F. Butter a 3-quart casserole dish; set aside. Bring a large saucepan of water to a boil. Trim and discard the tough ends of broccoli rabe. Cut broccoli rabe into 1-inch lengths. Add salt to water, and blanch broccoli rabe in boiling water until bright green and just tender, about 1 minute. Drain in a colander, and rinse under cold water to stop the cooking. Add to pasta mixture, and stir to combine. Pour into prepared baking dish, and top with cheese. Bake until mixture is bubbling and top is slightly browned, about 30 minutes.
Yield: 10 servings
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Most Helpful Reviews
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It's a keeper!
kclatham - March 19, 2007 01:22:46 PM PSTThis was excellent, and leftovers were good, too. Regarding amounts - if I\'m not mistaken, it says 2 pounds of sausage, 1 pound of uncooked pasta, and a bunch of broccoli rabe. Not much guessing required here.
4 of 4 found this review helpful.
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Easy and Yummie!!!
mooneybabe1 - March 19, 2007 07:38:41 PM PSTIt was really pertty easy. I used turkey sausage and no one knew the difference. Also I used the fire roasted tomatoes and only 1/2 C of cream, to cut out some of the fat. Watch it in the oven it only took 20 min for mine to get brown on the top. This is a keeper!!!
2 of 2 found this review helpful.
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I
imgeorg - September 3, 2007 02:49:32 PM PSTLike everybody else, though, I feel compelled to divine my own version rather than publish it. Broccoli rabe is rare in my area and would use up too much carbon to find, so...I used spinach. Broccoli really isn\'t the same thing; you need a green of some kind if you\'re going to substitute.
Eat smaller portions if you\'re worried about the fat content. Also, I recommend a chilled Beaujolais. (I happen to like my red wine cold.)1 of 1 found this review helpful.
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Really great!
alanak420 - March 26, 2007 11:25:23 AM PSTIt was easy to follow the recipe..and the sauce it made was incredible! I actually made it with meatballs instead of sausage, and that worked out well too. Next time I make it I am going to put other veggies and things in. But overall very good!
1 of 1 found this review helpful.
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Awesome!
Izabella J - July 23, 2007 05:25:37 PM PSTI made it for dinner last night. Its very easy. I have already reserved each Monday night for it. My boyfriend loves it every time I tamper around Marthe Stewart\'s repetiroire!
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