Food & Cooking Recipes Ingredients Pasta and Grains Baked Rigatoni with Sausage Meatballs and Broccoli Rabe 4.0 (22) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 5, 2017 Print Rate It Share Share Tweet Pin Email Photo: Maria Robledo Servings: 12 A bowlful of this rigatoni is welcome at lunch or dinner or, better yet, as a midnight snack. Ingredients FOR THE TOMATO CREAM SAUCE 2 tablespoons extra-virgin olive oil 1 onion, diced ¼ cup vodka 1 16-ounce can tomato sauce 1 28-ounce can plum tomatoes, cut into pieces, with juice 1 ½ cups heavy cream 4 sprigs fresh oregano 4 sprigs fresh thyme FOR THE MEATBALLS 2 pounds sweet Italian sausage, removed from casing TO ASSEMBLE Unsalted butter, for baking dish 1 pound uncooked rigatoni Coarse salt, for cooking water 1 bunch broccoli rabe 4 ounces fontina cheese, cut into ½-inch cubes Directions Make the sauce: In a large saucepan, heat olive oil over medium heat. Add onion, and cook until softened, about 5 minutes. Add vodka, and cook until liquid has almost evaporated, about 3 minutes. Stir in tomato sauce, canned tomatoes, cream, oregano, and thyme. Cook at a gentle simmer about 30 minutes to let the sauce thicken and the flavors infuse. While sauce is cooking, make meatballs: Using your hands, roll sausage into balls about 1 inch in diameter. Heat a medium skillet over medium-high heat, and saute meatballs in batches until well browned and cooked through, about 6 minutes. Add to tomato sauce when cooked. Bring a large saucepan of water to a boil. Add pasta; cook until very al dente, 2 to 3 minutes less than manufacturer's instructions. Transfer noodles to a colander, and rinse with cold running water to stop the cooking. Stir noodles into sauce mixture. To assemble: Preheat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Bring a large saucepan of water to a boil. Trim and discard the tough ends of broccoli rabe. Cut broccoli rabe into 1-inch lengths. Add salt to water, and blanch broccoli rabe in boiling water until bright green and just tender, about 1 minute. Drain in a colander, and rinse under cold water to stop the cooking. Add to pasta mixture, and stir to combine. Pour into prepared baking dish, and top with cheese. Bake until mixture is bubbling and top is slightly browned, about 30 minutes. Rate it Print