30 min. Baked Rigatoni

**Adapted from an America's Test Kitchen Recipe**

INGREDIENTS1 TBSB olive oil
2 TBSB minced garlic
1/4 tsp. red pepper flakes
table salt
1 (28 oz.) can Italian Flavor crushed tomatoes
3 c. water
12 oz. Rigatoni pasta (3 3/4 c.)
1/2 c. heavy cream
1/2 cup Parmesan cheese
1/4 c. minced fresh basil leaves
ground black pepper
8 oz. (about 2 c.) whole milk mozzarella cheese, shredded
1 pkg Italian Sausage cut into bite sized pieces

DIRECTIONS1. Adjust oven rack to middle position and heat oven to 475.
2. Heat oil in 12" ovensafe nonstick skillet over medium-high heat until hot. Add the garlic, red pepper flakes, and 1/2 tsp. salt and saute until fragrant, about 1 minute. Add the crushed tomatoes, water, pasta, and 1/2 tsp. salt. Cover and cook, stirring often and adjusting the heat as needed to maintain a vigorous simmer, until the pasta is almost tender, 15-18 minutes.
3. Stir in the cream, Parmesan, sausage, 1 c. shredded mozerella and basil. Season with salt and pepper to taste. If your skillet is not ovensafe, transfer to 2 qt. casserole dish. Sprinkle the remaining mozzarella evenly over the pasta. Transfer the skillet to the oven and bake until the cheese has melted and browned, about 10 minutes. Remove the skillet from the oven. Serve.

This pasta is fantastic the first day and even better on the second!