I had a quantity of Italian Sausage that I wanted to cook and so the other day I went searching online for some inspiration. I remembered being invited to a friend's home for supper back in the 1990's and she had made an Italian Sausage Rigatoni bake that was quite delicious.
I had hoped to find something similar. I didn't really but I did find this simple and delicious sounding recipe on a blog called Salt and Lavendar. While it was not exactly what I was looking for, I thought it looked fabulous!
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Her recipe was for a simple sausage sauce that is tossed together with the cooked pasta and then served hot with some cheese on top. I was looking more for a baked dish.
I decided to go with her inspiration for the sauce and then pour the pasta and sauce into a baking dish, layering it with cheese and baking it briefly to melt the cheese.
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The sauce is a really simple basic tomato sauce, using two kinds of tinned tomatoes. Chopped and crushed. There is also onion and plenty of garlic in the sauce. Some cream is added at the end to enrich it and to take away from the acidity of the tomatoes.
I added some chili flakes and dried basil to amp up the flavors. If you are using spicy Italian sausage you may want to leave out the chili flakes!
I also cut the recipe in half to make only two generously delicious servings.
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WHAT YOU NEED TO MAKE EASY SAUSAGE RIGATONI
Very simple ingredients. Don't be tempted to substitute the types of tomatoes for other kinds. The thickness of your sauce depends on the type of tomatoes used.
- 4 ounces (1 cup, 115g) of uncooked rigatoni
- 8 ounces (1/2 pound/226g) uncooked Italian sausage meat (spicy or mild)
- 1 small onion, peeled and finely chopped
- 2 cloves of garlic, peeled and minced
- 1 cup (160g) tinned chopped tomatoes in juice
- 1 cup (240g) tinned crushed tomatoes
- 1/4 cup (60ml) heavy/whipping cream
- pinch of crushed dried chilies (optional)
- 1/2 tsp dried basil flakes
- salt and pepper to taste
- grated cheese to taste (I used a mix of Parmesan and Mozzarella)
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The spiciness of your sauce depends on the type of Italian sausage meat used. I used mild and chose to add some chilies to my own taste. You will need to remove the meat from the sausage casings if you have bought link sausage. My sausage came in bulk.
It is important to use the exact kinds of tomatoes as specified in the recipe to get the best results. Likewise, the type of cream specified. Any other kind of cream or milk may cause the sauce to split.
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HOW TO MAKE EASY SAUSAGE RIGATONI
You can choose to serve this simply as a sauced pasta or as a pasta bake. It's really up to you. It is delicious either way.
Put a large pot of salted water on to boil. If you plan on baking this in the oven, preheat the oven to 350*F/180*C/ gas mark 4 and butter a medium sized casserole dish.
Crumble the sausage meat into a skillet. Add the onion and herbs. Cook and stir over medium high heat until brown. (8 to 10 minutes.) Add the garlic and cook for a further minute.
Stir in both kinds of the tomatoes and leave to simmer for about 10 minutes, while you cook the pasta.
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Cook the pasta to al dente according to the package directions. Drain well.
Stir the cream into the sauce and season as required to taste. Simmer for a further couple of minutes and then toss together with the cooked and drained pasta. Top with cheese to serve.
If you are wanting to bake this (Optionally) then layer the sauced pasta in a baking dish with the cheese (however much you want. I used a handful of mozzarella and a couple TBS of Parmesan). Make two layers of pasta and cheese, finishing with cheese. Bake in the preheated oven for about 15 minutes to melt the cheese.
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This was really delicious served just as a sauce with the pasta or baked in the casserole. It is down to individual taste as to how you wish to serve it.
I served this simply with some buttered crusty bread (so as to mop up all that sauce) and a tasty salad of leafy greens, chopped tomato and cucumber on the side. It made for a hearty and simple meal that I quite enjoyed!
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Some other pasta recipes in The English Kitchen which you may enjoy are:
SAUCY PASTA HOOPS - Did you enjoy Spaghetti-o's when you were a child? If so, you are sure to enjoy this very adult version of the same. Delicious simple!
CHICKEN & PASTA IN A GARLIC & CREAM SAUCE-This is a fabulous one pot dinner of chicken and pasta in the most delicious sun-dried tomato and garlic cheese sauce. This is such a simple recipe.
Yield: 2
Easy Sausage Rigatoni
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
This recipe for an easy Italian sausage rigatoni is very simple to make. It is also sized perfectly to make just two deliciously generous servings. You can serve this as is or layer it into a casserole dish with cheese and bake for a short time. Recipe timings do not reflect the time required to bake it.
Ingredients
- 4 ounces (1 cup, 115g) of uncooked rigatoni
- 8 ounces (1/2 pound/226g) uncooked Italian sausage meat (spicy or mild)
- 1 small onion, peeled and finely chopped
- 2 cloves of garlic, peeled and minced
- 1 cup (160g) tinned chopped tomatoes in juice
- 1 cup (240g) tinned crushed tomatoes
- 1/4 cup (60ml) heavy/whipping cream
- pinch of crushed dried chilies (optional)
- 1/2 tsp dried basil flakes
- salt and pepper to taste
- grated cheese to taste (I used a mix of Parmesan and Mozzarella)
Instructions
- Put a large pot of salted water on to boil. If you plan on baking this in the oven, preheat the oven to 350*F/180*C/ gas mark 4 and butter a medium sized casserole dish.
- Crumble the sausage meat into a skillet. Add the onion and herbs. Cook and stir over medium high heat until brown. (8 to 10 minutes.) Add the garlic and cook for a further minute.
- Stir in both kinds of the tomatoes and leave to simmer for about 10 minutes, while you cook the pasta.
- Cook the pasta to al dente according to the package directions. Drain well.
- Stir the cream into the sauce and season as required to taste. Simmer for a further couple of minutes and then toss together with the cooked and drained pasta. Top with cheese to serve.
- If you are wanting to bake this (Optionally) then layer the sauced pasta in a baking dish with the cheese (however much you want. I used a handful of mozzarella and a couple TBS of Parmesan). Make two layers of pasta and cheese, finishing with cheese. Bake in the preheated oven for about 15 minutes to melt the cheese.
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I took what I thought was some chicken breast out of the freezer the other day only to discover when it had thawed out that it was boneless, skinless chicken thighs. I often buy larger packages of chicken and divide them into smaller packages and freeze to use at a later date.
I had to do a quick rethink about what I was going to make for my dinner. I had bookmarked a recipe for some baked chicken thighs on Bunny's Warm Oven, and decided to adapt it to what I had on hand.
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Her original recipe used bone in, skin on thighs, for which she removed the skin. Not a problem. I have enough knowledge and experience to be able to make substitutions like that with no problem.
I also am not a huge fan of American mustard, much preferring Dijon mustard for its mellowness, color and flavor. Its just not as harsh and I like it better. I just find American mustard to be too sharp and vinegary. I also find the color a bit off putting. Neon Yellow.
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Finally, I only had half the amount of chicken meat required. Thankfully I am also very adept at reducing full sized recipes to feed fewer people, so you will find that this version I am sharing with you today is enough for only two people.
I have been cutting most of my recipes down to sizes to feed only one or two people these days. I find that a lot less food gets wasted that way, and I don't end up having to eat the same thing for days and days on end. It only makes sense.
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The end result was succulent juicy chicken thighs with a beautifully flavored crisp bread crumb coating. Because it is baked in the oven it is a lot healther than regular fried chicken.
Also removing the skin from the chicken also helps it to be healthier. I did spritz the top of it with a bit of oil spray before baking to really ensure a crisp finish.
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WHAT YOU NEED TO MAKE CRISPY BAKED CHICKEN THIGHS (FOR TWO)
I know I say it all the time, but nothing here is out of the ordinary, with the exception perhaps of the dry Italian Salad Dressing mix, and I have given you a very suitable substitute for that in the recipe notes.
- 4 boneless, skinless chicken thighs
- 1/4 cup (60g) full fat mayonnaise
- 1 TBS Dijon mustard
- 1/2 cup (60g) fine dry bread crumbs
- 2 TBS grated Parmesan Cheese
- 1 tsp dry Italian salad dressing mix (see note)
- 1/4 tsp freshly ground black pepper
- low fat cooking spray
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The mustard and mayonnaise in this recipe really help create a moist and delicious finish. I have not tried using low fat mayonnaise so I cannot say if that type of mayonnaise would work or not.
Additionally lower fat mayonnaise includes an extensive list of additional ingredients which are used to replace the flavor of the fat, including additional sugar and other additives.
For myself, I say just use regular fat mayonnaise and reduce the additives and chemicals.
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I used regular, unseasoned dry breadcrumbs, but I think Panko would also work well. I think you might also get away with using Italian seasoned dry breadcrumbs, but in that case, I would cut back on the Italian seasoning in the coating.
I usually like to grate my own cheese. Whatever you do, use real cheese and not that stuff from the green can.
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HOW TO MAKE CRISPY BAKED CHICKEN THIGHS (FOR TWO)
This really was very easy to make. I love that the end result with a nice and crisp coated chicken which didn't involve frying at all.
Preheat the oven to 350*F/180*C/ gas mark 4. Line a small baking tray with baking paper. Set aside.
Whisk the mustard and mayonnaise together in a small bowl.
Whisk the breadcrumbs, seasoning mix, cheese, and black pepper together in another bowl.
Pat your chicken pieces dry with some paper kitchen towelling. Roll the pieces (one at a time) in the mayonnaise mixture first, coating them completely.
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After coating them with the mayonnaise, drop them into the bread crumb mixture, one at at time and roll to coat generously.
Place onto the baking tray, leaving space in between each. Spray lightly with some low-fat cooking spray.
Roast in the preheated oven for 30 to 35 minutes until golden brown and the juices run clear. Serve immediately.
Notes
If you cannot find dry Italian salad dressing mix, whisk together1/4 tsp salt, 1/2 tsp of garlic granules and 1/2 tsp of Italian herbs.
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I was really pleased with the end result of this dish. The chicken was nice and moist and not dried out in the least. The crumb coating was lovely and crisp and the flavors were really delicious.
I served it simply with some buttered mashed potatoes and some garlic steamed spinach. To make garlic steamed spinach, wash your spinach and then drain lightly. You can trim off the stems if you find them bothersome.
Melt a small knob of butter in a skillet. Add a clove of garlic which you have peeled and given a good bashing to. Leave for several minutes and once the butter starts to foam and turn nut brown start adding the spinach by the handful, leaving it to wilt down before you add another handful. Season lightly with salt and pepper if desired.
It's really tasty done this way!
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Some other chicken recipes on The English Kitchen that you might enjoy are:
DELECTABLE MUSTARD BAKED CHICKEN - Chicken leg quarters are beautifully flavored by marinating them in a spicy marinade. I like to use a sharp knife and cut slashes into the chicken pieces so that those delicious flavors really penetrate the meat. Quick, easy and delicious.
APRICOT CHICKEN - All you need for this is chicken pieces, apricot jam, fresh lemon juice and ground nutmeg. A very simple recipe, it's one of those meals that basically cooks itself, leaving your hands free to get on with the rest of the dinner.
Yield: 2
Crispy Baked Chicken Thighs
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
A delicious and easy way to cook boneless, skinless chicken thighs so that they are crisp on the outside, tender inside and filled with lush flavors!
Ingredients
- 4 boneless, skinless chicken thighs
- 1/4 cup (60g) full fat mayonnaise
- 1 TBS Dijon mustard
- 1/2 cup (60g) fine dry bread crumbs
- 2 TBS grated Parmesan Cheese
- 1 tsp dry Italian salad dressing mix (see note)
- 1/4 tsp freshly ground black pepper
- low fat cooking spray
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Line a small baking tray with baking paper. Set aside.
- Whisk the mustard and mayonnaise together in a small bowl.
- Whisk the bread crumbs, seasoning mix, cheese, and black pepper together in another bowl.
- Pat your chicken pieces dry with some paper kitchen towelling. Roll the pieces (one at a time) in the mayonnaise mixture first, coating them completely.
- After coating them with the mayonnaise, drop them into the bread crumb mixture, one at at time and roll to coat generously.
- Place onto the baking tray, leaving space in between each. Spray lightly with some low fat cooking spray.
- Roast in the preheated oven for 30 to 35 minutes until golden brown and the juices run clear. Serve immediately.
Notes
If you cannot find dry Italian salad dressing mix, whisk together1/4 tsp salt, 1/2 tsp of garlic granules and 1/2 tsp of Italian herbs
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I saw this recipe for 3-Ingredient Buttermilk Biscuits on Pinterest the other day and I was immediately intrigued. The recipe differed slightly from my regular 3-Ingredient Buttermilk Biscuit recipe in that it used frozen butter, not chilled.
I have adapted this recipe, to include metric measurements from one which I found on Divas Can Cook.
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Let me tell you before anyone gives me any grief, these are North American Biscuits, rather than British Biscuits.
In the UK, the word biscuit is used to describe a cookie. In North America, the word biscuit is used to describe a quick bread, similar to, but not exactly like a scone.
And yes, I know this is the English Kitchen. You will find a great many British recipes on this blog. I am also an North American, as are most of my readers, and so you will also find a great many North American recipes on this blog. You will just have to deal with it.
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I am sorry if this is confusing to some people. I refuse to call these scones because they are not scones. There is a huge difference between the two things.
First of all in the manner in which they are put together. In biscuits the fat is cut into the flour. In scones the fat is rubbed into the flour.
Secondly, scones tend to be sweeter and are meant to be eaten cold, usually with cream and jam. Biscuits are more on the savory side and are meant to be eaten hot or warm, usually buttered and sometimes, but not always, with honey.
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I have never used frozen butter to make a biscuit before. That was quite a new thing for me. The original recipe called for a stick of butter, which is half a cup. I didn't have sticks, so I just measured out half a cup on the full blog and grated to the line.
You do what you need to do. I also stirred the frozen butter into the flour as I went. Somehow cutting it in after grating it seemed to defeat the purpose of using frozen butter. Just my way of thinking I guess.
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WHAT YOU NEED TO MAKE 3-INGREDIENT BUTTERMILK BISCUITS
You really do only need three simple ingredients!
- 2 cups (280g) self-rising plain all-purpose flour (see note)
- 1/2 cup (120g) frozen butter (plus more for brushing)
- 1 cup (240ml) cold buttermilk
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I always make up my own self-raising flour. Most British cakes use self-raising flour. I make it up, four cups at a time. Its very easily done.
For each cup of flour, simply whisk in 1 1/2 tsp of baking powder and 1/4 tsp of salt. It works exactly the same as commercial self-raising flour.
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You can also make your own buttermilk if you don't have any. There are two ways of doing this. For the first way, measure 1 TBS of white vinegar or 1 TBS of lemon juice into a measuring cup. Add the amount of milk needed, give it a whisk and leave it to clabber for 5 to 10 minutes.
The second way is a matter of whisking together equal parts of plain full fat yogurt and full fat milk to give you the amount of milk needed. This is my preferred method.
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HOW TO MAKE 3-INGREDIENT BUTTERMILK BISCUITS
The grating of the butter is a little bit fiddly, but for the most part these are very easy to make. Just work as quickly as you can so that you can get them into the oven while the butter is still very cold.
Preheat the oven to 450*F/230*C/ gas mark 7. Line a quarter sheet pan with baking paper. set aside.
Measure your flour into a bowl. Quickly grate the frozen butter into the flour, stirring it in with a fork as you go, until it is well mixed in. (Don't work too hard at it as y0u don't want the butter to melt.)
Pour in the cold buttermilk and mix together to a soft dough with a spatula.
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Dump out onto a lightly floured surface and knead a couple of times to pull together. Pat out and fold back on itself twice.
Pat out to a rectangle 1 inch thick.
Using a sharp (3 inch round) metal cutter, cut out four biscuits. Place onto the baking tray.
Re-pat the scraps and cut out 2 more biscuits. Place on the tray.
Bake in the preheated oven for 12 minutes. Brush the tops with some butter and bake for 2 minutes longer.
Remove from the oven. Brush with some more butter, allowing it to soak in. Give the hot biscuits a final brush with some butter and serve.
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As you can see these turned out nice and light and fluffy and rose very tall. They were delicious. I had one with my bowl of soup for my supper and it went down a real treat!
The re-cuts were a bit wonky, but re-cuts usually are! It's to be expected!
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Some other biscuit recipes (quick bread not cookie) on here that you might enjoy are:
EASY 7-UP BISCUITS - These delicious biscuits use only four ingredients, a baking mix, some sour cream, 7-up soda pop and butter. That's it. Easy peasy. You can use a commercial baking mix, or you can make up your own baking mix. I tell you how.
CHEDDAR, BACON & CHIVE BISCUITS - Fabulously tasty, light, flakey, peppery, stogged with rich strong cheddar and are beautiful served alongside of savory things like soups, stews, salads, etc. I will go out on a limb here and tell you they are also nice spread with butter and honey, only because I have done that and they were delicious, but then again, taste is a very individual thing is it not?
Yield: 6
3-Ingredient Buttermilk Biscuits
Prep time: 10 MinCook time: 14 MinTotal time: 24 Min
Flaky, tender and light as air. Quick and simple to make simple, these biscuits are fabulously delicious!
Ingredients
- 2 cups (280g) self-rising plain all-purpose flour (see note)
- 1/2 cup (120g) frozen butter (plus more for brushing)
- 1 cup (240ml) cold buttermilk
Instructions
- Preheat the oven to 450*F/230*C/ gas mark 7. Line a quarter sheet pan with baking paper. set aside.
- Measure your flour into a bowl. Quickly grate the frozen butter into the flour, stirring it in with a fork as you go, until it is well mixed in. (Don't work too hard at it as y0u don't want the butter to melt.)
- Pour in the cold buttermilk and mix together to a soft dough with a spatula.
- Dump out onto a lightly floured surface and knead a couple of times to pull together. Pat out and fold back on itself twice.
- Pat out to a rectangle 1 inch thick.
- Using a sharp (3 inch round) metal cutter, cut out four biscuits. Place onto the baking tray.
- Re-pat the scraps and cut out 2 more biscuits. Place on the tray.
- Bake in the preheated oven for 12 minutes. Brush the tops with some butter and bake for 2 minutes longer.
- Remove from the oven. Brush with some more butter, allowing it to soak in. Give the hot biscuits a final brush with some butter and serve.
NOTES - To make your own self raising flour, whisk together 1 cup (140g) plus 1 1/2 tsp. baking powder and 1/4 tsp of salt for each cup needed.
Thanks so much for visiting! Do come again!!
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