Spicy Rigatoni Bake

• 1 tablespoon EVOO
• 2 sliced onions
• 3 cloves minced garlic
• 1/2 teaspoon crushed fennel
• 1 pound HOT Italian sausage
• 2 700 mL jars of tomato basil pasta sauce
• 1 pound rigatoni
• 2 tablespoons wine vinegar
• 2 cups mozzarella
• 1/4 cup Parmesan
• 2 tablespoons Italian Seasoning

Preheat oven to 400.

Cook onion in poil for 5 min. Add garlic and fennel and reduce heat for 10 min.

Remove onion, garlic, and fennel and add sausage. Brown sausage.

Stir in sauce and vinegar. Re-add onion, garlic, and fennel. Simmer 15 min.

Cook pasta for 8 min. When draining reserve 1 cup of cooking water.

Put cooking water into sauce and stir.

Blend cheeses and toss 1/2 of the total into the pasta.

Press pasta into a 9x13 pan and a 9x9 pan, top with sauce, sprinkle with remaining cheese and top with Italian Seasoning.

Bake covered for 30-45 min at 400 degrees. Remove covering and bake 15 min more.