“Toss and bake – that’s what I call this pasta dish. It’s the perfect way to prepare pasta when you’re taking it to a dinner party or on not serving it immediately. I used jerk-pork sausage with a blend of cream and tomato sauces then topped it off with a handful of cheese for a crispy and cheesy top.” – Chef Noel Cunningham, Cuisine by Noel
Spicy Sausage Pasta Bake
Course:
Main Dish
Cuisine:
Caribbean
Ingredients
- 2 jerk sausages
- Olive oil
- 1 small onion coarsely chopped
- 3 cloves garlic minced
- 1 cup tomato sauce
- 1 cup cream sauce
- 1 tsp. chopped parsley
- 1 box Rigatoni Pasta
- 1 cup cheese blend shredded provolone, mozzarella, grated asiago
Preparation
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Cut sausage into 1/2-inch chunks. In a large skillet, brown sausage, garlic and onion over medium-high heat, add oil if necessary. Transfer sausage to a bowl and set aside.
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Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes. Drain and leave to cool.
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Transfer pasta to 2 greased 8-inch square baking dishes or 1 (13x9-inch) dish. Stir in cream and tomato sauces then add jerk sausage and cheese blend.
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Stir to combine and top with remaining cheese and chopped parsley. Bake for 15 to 20 minutes or until the top is golden brown. Enjoy.
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