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1
Preheat oven to 350 degrees.
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2
In a large saucepan, heat 2 Tbsp.
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oil over medium heat.
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4
Add in garlic and onion, and cook till onion is translucent/soft, about 4 min.
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5
Add in tomato paste, and cook, stirring, 2 min.
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6
Stir in tomatoes and sugar.
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7
Season with 1 Tbsp.
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salt and 1 tsp.
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pepper.
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Cook till slightly reduced, stirring occasionally, about 15 min.
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11
Bring a large pot of water to a boil; add in salt.
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Add in rigatoni, and cook, stirring occasionally, 9 min.
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13
Drain in a colander, and rinse under cold water till cold.
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Set aside.
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15
In a medium nonstick skillet, heat remaining 1 Tbsp.
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extra virgin olive oil over medium heat.
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17
Add in sausage, and cook, stirring frequently with a wooden spoon to break up any large pcs, till browned and cooked through, about 8 min.
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18
Drain, and set aside.
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19
In a medium bowl, combine ricotta with half of the mozzarella.
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Stir to combine.
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21
Season with a healthy pinch of salt and a healthy pinch of pepper.
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22
To assemble, spread 1 c. of the sauce in the bottom of a 9- by 13-inch baking dish.
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23
Add in half of the rigatoni in an even layer.
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24
Spread with 1/2 c. sauce, ricotta mix, sausage, and 1 c. more sauce.
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25
Top with remaining rigatoni, and 1 1/2 c. sauce.
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26
Any remaining sauce may be reheated and served on the side or possibly reserved for another use.
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Sprinkle the remaining mozzarella over the top to cover.
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28
Place baking dish on a baking sheet, and transfer to oven.
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29
Bake till bubbly, 35 to 40 min.
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30
Serve warm.
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31
Can be made the day before and reheated.
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32
This recipe yields 8 to 10 servings.
