CROCKPOT RIGATONI RECIPES

Steps:

• Preheat oven to 450 degrees F.
• Toss tomatoes with oil on a large rimmed baking sheet. Roast the tomatoes, shaking the pan halfway through, until blistered, 15 to 17 minutes. When cool enough to handle, peel the tomatoes and chop coarsely.
• Meanwhile, put a large pot of water on to boil.
• Cook pancetta in a large nonstick skillet over medium heat, stirring frequently, until crisp, about 8 minutes. Pour off all but 1 tablespoon of the fat. Add onion and serranos to the pan, increase heat to medium-high and cook, stirring frequently, until softened, about 2 minutes. Add wine and cook until reduced by half, about 5 minutes. Add marinara sauce and the roasted tomatoes and bring to a boil. Adjust heat to maintain a simmer, cover and cook for 5 minutes. Season with salt and pepper. Remove from heat.
• While the sauce simmers, cook pasta according to package directions. Drain and return to the pot. Add the sauce, parsley and basil; toss to coat. Serve with Parmesan, if desired.

Steps:

• Preheat oven to 400 degrees F. Coat a 3-quart shallow baking dish with cooking spray. Put a large pot of water on to boil.
• Crumble sausage into a large nonstick skillet (discard casing) and cook over medium heat, stirring, until browned and cooked through, 5 to 7 minutes. Transfer to a plate lined with paper towels to drain.
• Wipe out the pan and add oil; heat over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, for 1 minute. Add mushrooms and rosemary; cook, stirring, until the mushrooms begin to give off liquid, about 3 minutes. Stir in tomatoes (and their juices), wine and the cooked sausage. Bring to a simmer and cook, uncovered, for 5 minutes. (The sauce will be quite thin.) Season with 1/4 teaspoon salt and pepper.
• Meanwhile, cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain.
• Add the pasta to the sauce; toss to coat. Spread half in the prepared baking dish. Dot with spoonfuls of ricotta and top with the remaining pasta. Cover with foil. Bake for 20 minutes.
• Combine breadcrumbs and Parmesan in a small bowl. Season with the remaining 1/4 teaspoon salt and pepper. Sprinkle the breadcrumb mixture over the pasta and continue to bake, uncovered, until the top is golden, about 10 minutes more.