One Pot Spicy Pesto Cheese Baked Rigatoni
This One Pot Spicy Pesto Cheese Baked Rigatoni is for nights when you’re craving Italian, but also need something simple and easy to prepare. Rigatoni pasta baked in a spicy tomato pesto vodka sauce that’s creamy and so delicious! The secret to this one-pot pasta? A little Italian chicken sausage and plenty of cheese on top.
Equipment
- Food Processor (Optional)
- Baking Dish 9 x 13 Casserole (Optional)
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 shallot chopped
- 3/4 pound ground spicy Italian chicken sausage
- 4 cloves garlic minced or grated
- 2 28 ounce cans crushed San Marzano tomatoes
- 1/2 cup vodka chicken broth or water also work
- 3/4 cup basil pesto homemade or store-bought
- 2 teaspoons dried oregano
- 1 teaspoon dried rosemary plus fresh rosemary for serving
- kosher salt and pepper
- 1 pound dry rigatoni pasta
- 2 cups shredded kale
- 2 cups shredded fontina cheese
- 8 ounces mozzarella torn
Lemon Basil Pesto:
- 2 cups fresh basil
- 1/4 tablespoons toasted pine nuts walnuts, pistachios, or pumpkin seeds
- 1/2 cup grated parmesan cheese
- 1/3 cup extra virgin olive oil
- zest and juice of 1 lemon
- kosher salt
- 2 cloves garlic smashed
Instructions
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a large pot over high heat. When the oil shimmers, add the shallot and cook until fragrant, about 3 minutes.
- Add the chicken sausage and brown all over, about 5 to 8 minutes. Stir in the garlic, cook another minute.
- Slowly add the tomatoes, vodka, 1/2 cup pesto, oregano, rosemary, and a pinch each of salt and pepper. Then add 2 1/2 cups water, the pasta, and kale. Increase the heat to medium-high. Bring the mixture to a boil. Stir frequently until the pasta is al dente, about 8-10 minutes.
- If needed, transfer the pasta to a baking dish. Top with the fontina cheese, then drizzle the remaining 1/4 cup basil pesto evenly over everything. Add the mozzarella.
- Transfer the baking dish to the oven and bake 20-25 minutes or until the cheese has melted and is lightly browned on top. Cool 5 minutes before serving. Serve with fresh rosemary. Enjoy!
Lemon Basil Pesto
- In a blender or food processor, combine all ingredients and pulse until finely chopped. Taste and add salt as needed. Keep stored in the fridge for up to 2 weeks.
Tried this recipe?Let us know how it was!
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