Sunny Anderson's Easy Sausage and Mushroom Rigatoni Pie | The Kitchen

Sausage, mushroom and vodka sauce... what more could you want? Sunny's Rigatoni Pie is stuffed full of rich Italian flavors and topped with plenty of cheese! #SunnyAnderson #TheKitchen #FoodNetwork #RigatoniPie Watch #TheKitchen, Saturdays at 11a|10c and #StreamOnMax! Get the recipe ▶ https://foodtv.com/4bVA1CU Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Sunny's Easy Sausage and Mushroom Rigatoni Pie RECIPE COURTESY OF SUNNY ANDERSON Level: Easy Total: 1 hr 20 min Active: 35 min Yield: 6 to 8 servings Ingredients Sauce: 2 tablespoons olive oil 1 pound spicy Italian sausage, casings removed 1 pound button mushrooms, sliced Freshly ground black pepper One 24- to 25-ounce jar vodka sauce (you can also use Alfredo or marinara sauce) Pasta: 1 pound rigatoni 1/2 cup grated (like sand) Parmesan cheese 1/2 cup chopped fresh Italian parsley Nonstick cooking spray, for the pan Topping: 6 slices provolone cheese 6 ounces shredded mozzarella cheese Grated (like sand) Parmesan cheese, for topping 1/4 cup chopped fresh Italian parsley 6 to 8 fresh basil leaves, torn Directions Special equipment: a springform pan For the sauce. In a pan with straight sides on medium heat, add the olive oil and sausage. Crumble the sausage into bits, not boulders, and cook until browned, 6 to 8 minutes. Remove the sausage with a slotted spoon to a plate, leaving the fat in the pan. Add the mushrooms to the pan and cook until wilted and darkened, 6 to 8 minutes. Season with pepper and remove from the heat. Add the sausage back to the pan along with the pasta sauce and stir. For the pasta: Meanwhile, bring a large pot of water to a boil. Add the rigatoni to the boiling water and cook until very al dente. Drain and spread out on a cooling rack to prevent sticking. Let cool slightly. Preheat the oven to 375 degrees F. Add the rigatoni to a bowl and sprinkle with the Parmesan and parsley. Gently toss with your hands. Coat the inside bottom and sides of a springform pan with cooking spray. Begin lining the rigatoni on end (vertically) around the edge of the pan, creating a border. Pack the pasta pieces tightly, but not so tight that the holes in the rigatoni close. Toss the remaining rigatoni in the sauce, then pour into the center of the pan. Gently press the mixture to level it off. For the topping: Arrange the provolone slices in an overlapping spiral to cover the pasta mixture, then top with the mozzarella. Gently press everything down with your hands. Bake until the top is bubbly and golden around the edges, 30 to 35 minutes. Allow to cool slightly before releasing the springform. Serve topped with Parmesan, parsley and basil. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Sunny Anderson's Easy Sausage and Mushroom Rigatoni Pie | The Kitchen | Food Network https://youtu.be/ZueJtEb6530