Ingredients
¼ cup extra virgin olive oil
4 cloves garlic, finely chopped
1½ Tbsp fresh rosemary, roughly chopped
1 cup sweet onion, chopped ¼”
450 g pkg Marcangelo Italian Style Pork Sausage, spicy or sweet Italian
2 pints grape tomatoes, halved
Salt and pepper to taste
450 g rigatoni or penne
250 g mini bocconcini, halved
½ cup freshly grated Parmesan cheese
20 fresh basil leaves
Cooking Instructions
Preheat the oven to 400°F.
Heat olive oil in a large skillet over medium heat. Add the garlic, rosemary and chopped onion. Sauté for 5 minutes, stirring occasionally, until softened.
Add the Marcangelo Italian Style Pork Sausage, breaking it up with the back of a wooden spoon. Cook, stirring occasionally until no longer pink, about 5 minutes. Add the halved grape tomatoes and cook until the tomatoes break down and the mixture becomes saucy, about 10 minutes. Season to taste with salt and freshly ground pepper.
Meanwhile, put a large pot of generously salted water on to boil. Add the pasta and cook according to the package instructions minus 1 minute. Drain the pasta and toss with half of the sausage tomato sauce in a large bowl.
Layer half of the pasta into a large skillet or ovenproof casserole dish, top with half of the sausage tomato sauce, bocconcini, Parmesan and basil leaves. Repeat layers. Bake for 15 minutes until the cheese has melted.