No guessing games for next week's Sopranos viewing. We're going to continue our exploration of meaty Italian dishes, and try some rigatoni with spicy sausage. There's even chat of tiramisu. I can't wait. Sadly, my belly is starting to look like Tony's (minus the huge wound) rather than the sexy wives and exotic dancers. My chances at the Bada Bing were a pipedream, anyway.
1 pound rigatoni
1/2 pound spicy Italian sausage, casing removed
4 garlic cloves, thinly sliced
3 cups prepared marinara sauce
1 teaspoon dried crushed red pepper
1/2 cup grated mozzarella cheese
4 tablespoons grated Parmesan cheese
2 teaspoons chopped fresh Italian parsley
Extra-virgin olive oil
Cook rigatoni in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta.
Meanwhile, preheat broiler. Cook sausage in heavy large
pot over medium-high heat until no longer pink, stirring frequently and
breaking up with back of wooden spoon. Add garlic and sauté until soft, about 2
minutes. Drain off excess oil and return pot to medium-high heat. Stir in
marinara sauce and crushed red pepper, then pasta. Season to taste with salt
and pepper. Put pasta in a glass baking dish. Sprinkle mozzarella and Parmesan
over. Place in broiler until cheese melts and begins to brown, watching closely
to prevent burning, about 1 1/2 minutes. Sprinkle rigatoni with parsley,
drizzle with olive oil, and serve.