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Rigatoni Al Forno with Sausage Polpette

If you’re looking for a dish that’s comforting, filling, and full of flavour, our Rigatoni al Forno with Sausage Polpette is the answer. This baked pasta dish combines perfectly al dente rigatoni pasta with savoury sausage meatballs (polpette) and a rich, cheesy tomato sauce that will make your taste buds sing. Ideal for family dinners or special occasions, it’s a dish that’s sure to impress.

Rigatoni al Forno with Sausage Polpette is a hearty and comforting dish perfect for any occasion. With San Remo Rigatoni, savoury sausage meatballs, and a rich, cheesy tomato sauce, this recipe brings the warmth of Italy to your kitchen. Whether you’re an experienced cook or a beginner, this step-by-step guide and helpful tips will make sure you get it just right. Explore our range of premium pasta products and discover more delicious recipes at San Remo

  • prep time
    15
    minuti
  • cook time
    150
    minuti
  • serves
    4
    people

Ingredients

For the Pork and Red Wine Sauce

For the Bechamel Sauce

Method

  1. For the Sauce:

    Remove the sausages from their casings and roll the meat into small balls (polpette).
  2. Heat olive oil in a frypan over medium-high heat. Add garlic and let it infuse the oil.
  3. Add the sausage meatballs and fry until browned all over.
  4. Deglaze the pan with red wine, scraping up any bits stuck to the bottom. Cook for 1-2 minutes to cook off the alcohol.
  5. Add the chopped tomatoes and fill each empty can with water, pouring it into the pan.
  6. 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.
  7. Discard the capsicum before serving.
  8. For the Bechamel Sauce:

    Preheat your oven to 200°C.
  9. 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.
  10. Gradually add the milk, stirring to eliminate lumps. Season with salt, pepper, and a pinch of nutmeg.
  11. Bring to a simmer and cook over medium-low heat for 2-3 minutes until thickened. Set aside.
  12. 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).
  13. Drain and toss with the sausage and tomato sauce.
  14. Assembly:

    Layer half of the rigatoni and sauce into a large baking dish (approximately 40cm x 30cm).
  15. Top with dollops of bechamel sauce, then add the remaining rigatoni and sauce.
  16. Spoon over the rest of the bechamel and sprinkle with grated Parmigiano or pecorino cheese.
  17. Bake for 20-25 minutes until golden and bubbling. Add the mozzarella on top and bake for another 3-5 minutes until melted.
  18. Finish with a sprinkle of fresh basil leaves and a generous grind of black pepper.
  19. Serve and enjoy with family and friends!

Tips & Tricks

  • Cooking Tips for Beginners: To ensure uniform cooking, try to roll the polpette (meatballs) to a consistent size. This will ensure they cook evenly throughout. Since the rigatoni will bake in the oven, you don’t want to overcook it. Cooking it al dente allows it to hold its shape and texture in the dish. Don’t skimp on seasoning the sauce. Garlic, oregano, and a touch of chilli flakes give the sauce its depth of flavour, so be sure to taste and adjust seasoning. Fresh mozzarella will melt beautifully and give your baked pasta a rich, creamy texture. Don’t substitute with pre-shredded cheese, as it doesn’t melt as smoothly.
  • Achieving the Perfect Sauce Texture: Simmer your tomato sauce on low heat to allow the flavours to deepen and the sauce to thicken. If it gets too thick, you can add a splash of pasta water to loosen it up. Adding ricotta to the mix helps create a creamy, smooth texture in the baked pasta. It balances the acidity of the tomatoes and the richness of the sausage. The mozzarella and Parmesan cheese work together to thicken the sauce while adding flavour. A generous amount on top will create a beautifully golden, crispy finish when baked.
  • Common Mistakes to Avoid: Sausage polpette should be browned on all sides but not overcooked. If you cook them too long, they can become dry and tough. Aim for a golden brown exterior and a juicy interior. Tomato sauce can taste bland if not properly seasoned. Taste your sauce and adjust salt, pepper, and herbs to make sure it has the right balance. Cooking the rigatoni too long before baking will result in mushy pasta once it's in the oven. Remember, al dente is key! After baking, let your Rigatoni al Forno rest for a few minutes before serving. This allows the sauce to set, making it easier to serve and ensuring every bite is full of flavour.

Frequently Asked Questions

Can I use a different type of meat for the polpette?
Yes, you can substitute the Italian sausage with beef mince, pork, or chicken. Adjust the seasoning to suit the meat you choose.
Can I freeze Rigatoni al Forno with Sausage Polpette?
Absolutely! After assembling, cover and freeze the dish. When ready to eat, bake it from frozen, adding extra time if needed.

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