1 lb. imported rigatoni pasta, cooked slightly underdone, drained
2 T. olive oil
1 lb. bulk sweet Italian sausage
1 T. minced garlic
pinch of red pepper flakes
1/2 tsp. fennel seed
1 T. dried oregano
1 T. dried basil
28 oz. can crushed Italian tomatoes with juices
1/2 tsp. salt
1/2 cup heavy cream
1/2 lb. Fontina cheese, cut into small dice
1/2 cup grated Romano cheese
Cook pasta and place in a 9″ x 13″ baking dish. Set aside.
In a large skillet, heat oil. Saute the sausage for 5 minutes, crumbling as you cook. Add the garlic, red pepper flakes, fennel seed, oregano and basil. Saute for another minute. Add tomatoes, salt and cream. Cover and simmer for 10 minutes. Add the sauce to the pasta, sprinkle with Fontina and Romano cheeses. Cover loosely with foil. Bake in a preheated 375 degree oven for 20 minutes. Serve at once. Serves 4-6.
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