1/2 pound rigatoni pasta
1/4 pound Italian sausage
2 garlic cloves
1/2 tsp red pepper flakes
1 1/2 cups marinara sauce
Salt and pepper to taste
1/4 cup Mozzarella cheese
2 Tbsp Parmesan cheese
1 tsp fresh chopped flat leaf parsley
olive oil
Prepare the pasta according to package directions; drain.
In a large pot, over medium heat, cook the sausage until there is no pink remaining. Be sure to stir frequently and to break the sausage up as you do so. Add the garlic and sauté for 1 minute, stirring.
To the pot, add the red pepper flakes, marinara sauce, and cooked pasta, taste and season with salt and pepper as needed.
Turn on broiler and position oven rack 6 inches or more below element.
Divide the mixture into four broiler-proof individual serving dishes (set the dishes on a baking sheet to make it easier to move.)
Sprinkle the Mozzarella and Parmesan cheese evenly over the top of each serving.
Put under the broiler. They are done when the cheese melts and begins to brown.
Remove and sprinkle with fresh flat leaf parsley, drizzle some olive oil on top, and let sit for a few minutes before serving.
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