Description
This One Pot Spicy Pesto Cheese Baked Rigatoni is a delightful harmony of flavors that will wow your taste buds.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium shallot
- 1 pound ground spicy Italian chicken sausage
- 3 cloves garlic (minced)
- 28 ounces crushed San Marzano tomatoes
- 1/2 cup vodka
- 1/2 cup basil pesto
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- to taste kosher salt
- to taste black pepper
- 12 ounces dry rigatoni pasta
- 2 cups shredded kale
- 1 cup shredded fontina cheese
- 1 cup mozzarella (torn)
Instructions
- Preheat the oven to 350°F.
- In a large pot, heat the olive oil over high heat until it shimmers. Add chopped shallot and sauté for about 3 minutes until fragrant.
- Stir in the spicy Italian chicken sausage, cooking for 5 to 8 minutes until browned.
- Add minced garlic and cook for an additional minute. Gradually pour in the crushed San Marzano tomatoes, vodka, half of the basil pesto, oregano, rosemary, and season with salt and pepper.
- Add 2 ½ cups of water, dry rigatoni, and kale. Increase heat to medium-high and stir frequently until mixture boils, cooking until pasta is al dente, about 8-10 minutes.
- Transfer the pasta mixture to a baking dish if your pot isn’t oven-safe. Top with shredded fontina cheese, drizzle of remaining basil pesto, and torn mozzarella.
- Bake for 20-25 minutes until cheese is melted and lightly browned.
- Allow to cool for 5 minutes before serving. Garnish with fresh rosemary. Enjoy!
Notes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 75 mg
Keywords: One Pot Spicy Pesto, Baked Rigatoni, Italian Recipe