RecipesRECIPES

Rigatoni, Broccoli Rabe, Sun-Dried Tomato Bake

By Tieghan Gerard, the author of Half Baked Harvest, and in partnership with Andy Boy.

Prep Time: 15 minutes / Cook Time: 90 minutes / Yields: 6-8 servings

California Sun Dry

Ingredients

1 bunch broccoli rabe, ends trimmed + roughly chopped
2 tbsp olive oil
Kosher salt + pepper
1 small yellow onion, diced
2 cloves garlic, minced or grated
1 red pepper, diced
1 lb ground spicy Italian chicken sausage or regular spicy Italian sausage
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1 (28 oz) can crushed tomatoes
1/2 cup oil packed Julienne Cut Sun-Dried Tomatoes, drained + chopped
1 cup milk
3/4 cup red wine (or water)
2 bay leaves
1 lb rigatoni
6 oz gorgonzola or blue cheese, crumbled
8 oz fresh mozzarella cheese, torn
3 oz pancetta, chopped (optional, but adds great flavor)

Instructions

Step 1
Preheat the oven to 400°F. Place the broccoli rabe on a large, rimmed baking sheet and toss with the olive oil, salt, and pepper. Roast until the broccoli rabe is roasted and crisp, about 10-15 minutes. Remove from the oven.

Step 2
Meanwhile, make the sauce. In a heavy bottomed pot, cook the pancetta over medium heat, stirring until the pancetta is lightly browned, about 5 minutes. Add the onion, garlic and red pepper. Cook, stirring until the veggies are softened, about 5 minutes.

Step 3
Push the veggies off to the side of the pan and increase the heat to medium-high. Add 1 Tbsp of olive oil to the center of the pan and crumble in the ground sausage. Cook without stirring for 3 minutes and then begin breaking up the meat. Continue to cook, stirring occasionally, until well browned, about 5 minutes. Add the oregano, basil, and thyme. Cook another minute or so.

Step 4
Add the tomatoes, sun-dried tomatoes, milk, wine, bay leaves, and a good pinch of salt + pepper to the pot. Cook the sauce over medium heat, stirring occasionally, until thickened, about 30 minutes. Discard the bay leaves, season with salt and pepper to taste. Remove from the heat.

Step 5
Bring a large pot of salted water to a boil. Boil the pasta until al dente, drain and toss with the tomato sauce + roasted broccoli rabe. Transfer the pasta to a 9×13 inch baking dish. Top with Gorgonzola and mozzarella cheese.

Step 6
Bake for 25-30 minutes or until the cheese is melted and gooey. Remove and let sit 5 minutes. Serve.

PRODUCT USED

Julienne Cut with Herbs

A delicious ingredient for all of your favourite 
recipes and a natural snack

California Sun Dry
California Sun Dry

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Recipes

Rigatoni, Broccoli Rabe, Sun-Dried Tomato Bake

By Tieghan Gerard, the author of Half Baked Harvest, and in partnership with Andy Boy.

Prep Time: 15 minutes / Cook Time: 90 minutes / Yields: 6-8 servings

California Sun Dry

Ingredients

1 bunch broccoli rabe, ends trimmed + roughly chopped
2 tbsp olive oil
Kosher salt + pepper
1 small yellow onion, diced
2 cloves garlic, minced or grated
1 red pepper, diced
1 lb ground spicy Italian chicken sausage or regular spicy Italian sausage
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1 (28 oz) can crushed tomatoes
1/2 cup oil packed Julienne Cut Sun-Dried Tomatoes, drained + chopped
1 cup milk
3/4 cup red wine (or water)
2 bay leaves
1 lb rigatoni
6 oz gorgonzola or blue cheese, crumbled
8 oz fresh mozzarella cheese, torn
3 oz pancetta, chopped (optional, but adds great flavor)

Instructions

Step 1
Preheat the oven to 400°F. Place the broccoli rabe on a large, rimmed baking sheet and toss with the olive oil, salt, and pepper. Roast until the broccoli rabe is roasted and crisp, about 10-15 minutes. Remove from the oven.

Step 2
Meanwhile, make the sauce. In a heavy bottomed pot, cook the pancetta over medium heat, stirring until the pancetta is lightly browned, about 5 minutes. Add the onion, garlic and red pepper. Cook, stirring until the veggies are softened, about 5 minutes.

Step 3
Push the veggies off to the side of the pan and increase the heat to medium-high. Add 1 Tbsp of olive oil to the center of the pan and crumble in the ground sausage. Cook without stirring for 3 minutes and then begin breaking up the meat. Continue to cook, stirring occasionally, until well browned, about 5 minutes. Add the oregano, basil, and thyme. Cook another minute or so.

Step 4
Add the tomatoes, sun-dried tomatoes, milk, wine, bay leaves, and a good pinch of salt + pepper to the pot. Cook the sauce over medium heat, stirring occasionally, until thickened, about 30 minutes. Discard the bay leaves, season with salt and pepper to taste. Remove from the heat.

Step 5
Bring a large pot of salted water to a boil. Boil the pasta until al dente, drain and toss with the tomato sauce + roasted broccoli rabe. Transfer the pasta to a 9×13 inch baking dish. Top with Gorgonzola and mozzarella cheese.

Step 6
Bake for 25-30 minutes or until the cheese is melted and gooey. Remove and let sit 5 minutes. Serve.

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