Creamy Sun-Dried Tomato, Mozzarella and Turkey Italian Sausage Rigatoni + A Blog Makeover!
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Cook time: 
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Serves: 6
  • 1 pound rigatoni pasta
  • 3 links turkey italian sausage removed from casings
  • 2 teaspoon olive oil
  • ½ medium onion
  • 2 garlic cloves
  • 3 ounces sun-dried tomatoes, roughly chopped and divided
  • ½ cup red wine
  • 1 32-ounce can crushed tomatoes
  • 2 teaspoons sugar
  • ½ teaspoon salt
  • ½ teaspoon dried basil
  • ½ pint of heavy cream
  • 8 ounces fresh mozzarella, cut into bite-sized pieces
  • 1 cup shredded mozzarella
  • ¼ cup parmesan cheese
  1. Preheat oven to 400 degrees. Bring a large pot of water to a rolling boil. Season with kosher salt It should taste as salty as the sea. Grease a rectangle baking dish with non-stick cooking spray.
  2. Cook pasta until just under aldente.
  3. Heat a large skillet to a medium heat. Add oil. Brown sausage, remove sausage from pan and set aside.
  4. Add onion and garlic, cook until softened, about 2 minutes. Add half of the sun-dried tomatoes. Cook another minute.
  5. Add wine, deglaze pan, scaling up brown bites in the bottom, reduce for 1-2 minutes.
  6. Add tomatoes, sugar, salt and basil. Simmer 20 minutes.
  7. Transfer mixture to a food processor and blend until smooth. Transfer back to the pan and add remaining sun-dried tomatoes and turkey italian sausage. Season sauce with salt and pepper if necessary.
  8. Place half of the pasta in the bottom of the pan. Dot with fresh mozzarella cheese. Sprinkle with half of shredded cheese. Top with remaining pasta. Sprinkle with remaining mozzarella.
  9. Cover with foil and bake for 15 minutes. Remove foil and sprinkle with parmesan cheese, continue to bake util slightly brown, bubbly and cheese is melted.
Recipe by Cooking for Keeps at