“Toss and bake – that’s what I call this pasta dish. It’s the perfect way to prepare pasta when you’re taking it to a dinner party or on not serving it immediately. I used jerk-pork sausage with a blend of cream and tomato sauces then topped it off with a handful of cheese for a crispy and cheesy top.” – Chef Noel Cunningham, Cuisine by Noel
- 2 jerk sausages
- Olive oil
- 1 small onion coarsely chopped
- 3 cloves garlic minced
- 1 cup tomato sauce
- 1 cup cream sauce
- 1 tsp. chopped parsley
- 1 box Rigatoni Pasta
- 1 cup cheese blend shredded provolone, mozzarella, grated asiago
Cut sausage into 1/2-inch chunks. In a large skillet, brown sausage, garlic and onion over medium-high heat, add oil if necessary. Transfer sausage to a bowl and set aside.
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes. Drain and leave to cool.
Transfer pasta to 2 greased 8-inch square baking dishes or 1 (13x9-inch) dish. Stir in cream and tomato sauces then add jerk sausage and cheese blend.
Stir to combine and top with remaining cheese and chopped parsley. Bake for 15 to 20 minutes or until the top is golden brown. Enjoy.