Wow! This baked country-style pasta is indeed a great first course. Tell me you don’t make everyone happy when you bring such a dish to the table! At my house, no one complains anymore, and there’s always a rush for the last rigatoni. All this to recommend you try it also because it’s so easy to make.
Other baked pasta recipes not to miss:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Baked Country-Style Pasta
- 12.3 oz short pasta (mezze maniche, rigatoni, pennoni)
- 2 sausages (10.6 oz)
- 1 shallot
- 1 clove garlic
- 1 pinch chili pepper
- 12.3 oz tomato pulp
- Half glass dry white wine (about 2.7 fl oz)
- broth (meat or vegetable)
- 1 mozzarella
- 1.8 oz Grated Grana Padano (or Parmesan)
- A few leaves basil
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pan
- 1 Pot
- 1 Colander
- 1 Baking dish
Preparation of Baked Country-Style Pasta
Remove the casing from the sausages and crumble them with a fork.
Peel the garlic clove and shallot and finely chop them. I used a manual pull chopper that I find really handy. If you want to purchase it, you can find it by clicking HERE.
In a large pan, heat a few tablespoons of oil, then add the garlic and shallot paste and a pinch of chili pepper, if desired. Pour in half a ladle of hot broth so it doesn’t burn.
Let it sizzle for a few moments before adding the sausage.
Brown it over high heat for 3/4 minutes, then pour in the white wine and let it evaporate slightly.
Now add the tomato pulp, lower the heat, and cook for 15 minutes, stirring occasionally. Season with salt and pepper at the end of cooking.
Meanwhile, cook the pasta in plenty of salted boiling water. Drain it very al dente and immediately transfer it to the pan with the sauce. Stir to perfectly combine all the ingredients.
Finally, transfer everything to an ovenproof dish or baking pan previously greased with oil.
Distribute the mozzarella cut into small pieces and patted dry with paper towels over the surface.
Finally, sprinkle the entire surface with the grated cheese.
Bake in a preheated oven at 356°F for 10/15 minutes until the mozzarella has melted. I used the static setting, but the fan setting works fine too.
Remove the baked country-style pasta from the oven, top with a few basil leaves torn by hand, and serve immediately, nice and hot. Enjoy! Paola
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