Name: Rigatoni and Cheese and Italian Sausage
Yield: 4 appetizer
Ingredients: 1/2 pound rigatoni; 1/4 pound spicy Italian sausage, casing removed; 2 garlic cloves, thinly sliced; 1 1/2 cups prepared marinara sauce; 1/2 teaspoon dried crushed red pepper; 1/4 cup grated mozzarella cheese; 1 teaspoon chopped fresh Italian parsley; Extra-virgin olive oil

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At Luca d'Italia in Denver, CO, this recipe from chef Frank Bonanno is prepared as individual dishes. For a family-style dinner, double the recipe and prepare it in one large baking dish. Use your favorite marinara recipe or a purchased sauce.

Recipe notes