This Rigatoni Al Forno with Sausage Polpette is a hearty, crowd-pleasing bake crafted by Silvia Colloca. Made with San Remo Rigatoni, tender sausage meatballs, and a rich tomato sauce, it’s finished with a generous layer of melted cheese for that perfect golden top. The rigatoni holds the sauce beautifully, making each bite comforting and full of flavour. Ideal for cosy dinners or sharing with family and friends, it’s a warm, satisfying dish that brings everyone to the table!
Rigatoni Al Forno with Sausage Polpette
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prep time15minuti
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cook time150minuti
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serves4people
Ingredients
For the Pork and Red Wine Sauce
For the Bechamel Sauce
Method
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For the Sauce:
Remove the sausages from their casings and roll the meat into small balls (polpette). -
Heat olive oil in a frypan over medium-high heat. Add garlic and let it infuse the oil.
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Add the sausage meatballs and fry until browned all over.
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Deglaze the pan with red wine, scraping up any bits stuck to the bottom. Cook for 1-2 minutes to cook off the alcohol.
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Add the chopped tomatoes and fill each empty can with water, pouring it into the pan.
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Add the capsicum, celery leaves, and parsley or basil. Bring to a simmer, cover, and cook gently for 2 hours, stirring occasionally. Season with salt and pepper to taste.
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Discard the capsicum before serving.
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For the Bechamel Sauce:
Preheat your oven to 200°C. -
Melt the butter in a saucepan over medium heat. Add the flour and whisk well. Cook for 2 minutes until it starts to pull away from the side of the pan.
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Gradually add the milk, stirring to eliminate lumps. Season with salt, pepper, and a pinch of nutmeg.
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Bring to a simmer and cook over medium-low heat for 2-3 minutes until thickened. Set aside.
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For the Pasta:
Bring a large saucepan of salted water to the boil. Add the rigatoni and cook until about three-quarters done (it will finish cooking in the oven). -
Drain and toss with the sausage and tomato sauce.
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Assembly:
Layer half of the rigatoni and sauce into a large baking dish (approximately 40cm x 30cm).
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Top with dollops of bechamel sauce, then add the remaining rigatoni and sauce.
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Spoon over the rest of the bechamel and sprinkle with grated Parmigiano or pecorino cheese.
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Bake for 20-25 minutes until golden and bubbling. Add the mozzarella on top and bake for another 3-5 minutes until melted.
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Finish with a sprinkle of fresh basil leaves and a generous grind of black pepper.
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Serve and enjoy with family and friends!
