Rigatoni With Italian Sausage
2 pounds sweet Italian sausage
1 large onion, chopped
1 red bell pepper, chopped
1 large zucchini, chopped
1 pound mushrooms, chopped
1 tablespoon olive oil
6 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 28 ounce can crushed tomatoes
1/4 cup white wine
16 ounces rigatoni, cooked al dente
8 ounces Mozzarella cheese, shredded
4 ounces Parmesan cheese, shredded
Preheat oven to 400 degrees.
Remove sausage from casing, cut into one-inch pieces and saute in a 12-inch skillet over medium-high heat until browned. Using a slotted spoon, transfer sausage to a bowl. Add oil to drippings in pot. Add mushrooms,onions and red bell pepper; saute until tender, about 6 minutes. Add zucchini, basil, oregano, and garlic; saute 1 minute. Add wine and crushed tomatoes; cook for 4 to 5 minutes.
Return sausage to pan. Cover and simmer over medium heat until thickened, about 20 minutes. Season with salt and pepper to taste.
Pour sauce over cooked pasta and stir to combine. Pour into a 9x13 inch casserole. Top with cheese. bake for 10 minutes until cheese is melted.
Serves 10
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