Baked Rigatoni with Sausage

1. Bring a large pot of salted water to a boil for the pasta. | 2. In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Add the sausage and sauté for 3–4 minutes, just until browned (it will finish cooking in the oven). Drain the sausage and transfer it to a 9x13-inch baking dish.

1. In the same skillet, add the remaining tablespoon of olive oil. Sauté the onion and garlic until translucent, about 3–4 minutes. | 2. Meanwhile, crush the tomatoes with your hands in a bowl, then add them (with juices) to the skillet with the basil. Simmer until slightly thickened, about 15 minutes.

Add the rigatoni to the boiling water and cook for 6–7 minutes, so it’s slightly firm (it will finish cooking in the oven). Reserve 1/2 cup of pasta water, then drain the rigatoni.

1. Preheat the oven to 450°F (230°C). | 2. Add the tomato sauce, rigatoni, and reserved pasta water to the baking dish with the sausage. Tear half of the mozzarella over the mixture, season with salt and pepper, and gently stir to combine. | 3. Sprinkle with Parmigiano and drizzle with a little olive oil. Bake for 15 minutes.

After 15 minutes, spread the remaining mozzarella in an even layer on top. Continue baking for another 10 minutes, until the cheese is golden and bubbly.