When I saw the wonderful Chicken Sausage Florentine Rigatoni Jenny posted on Picky Palate, I knew I would make it. Harmons grocery store makes a wonderful chicken sausage that my son, Cole, really loves. So I knew he would love this pasta, but everyone loved it and they all wanted thirds.
I didn’t have all the ingredients on hand, so I just substituted what we had, and it was wonderful. I added some red pepper flakes to spice it up just a bit. Thanks Jenny for sharing the recipe. I love the flavor the fire roasted tomatoes adds. Here’s my version
Chicken Sausage Pasta Bake
- 2 teaspoons extra virgin olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 lb ground chicken sausage
- ½ teaspoon salt
- 3 15 oz can Muir Glen Fire Roasted Tomatoes
- 1 t. dried basil
- 1/4 t. red pepper flakes
- 1 lb dry penne pasta
- 1 c. shredded cheddar jack cheese
- 1/2 c. shredded Italian cheese blend
Preheat oven to 350 degrees F. Heat oil into a large skillet over medium heat. Saute onion for 5 minutes or until softened. Stir in garlic and cook for 1 minute. Add chicken sausage and salt; cook until cooked through.
Process tomatoes into a food processor until nearly smooth. Add to skillet along with fresh basil. Reduce heat to low and simmer.
Cook rigatoni according to packaging directions. Drain and transfer to sauce. Transfer to a 9×13 inch baking dish and sprinkle with shredded cheese. Bake for 20-25 minutes or until cheese is melted.