Viral Honeycomb Pasta Pie with Sausage Ragout

Ingredients

• 1.5 lb Rigatoni pasta (cooked for 9 minutes until al dente, cooled)
• Olive oil (for tossing pasta and sautéing)
• 1 Carrot (large, pulverized/finely minced)
• 1 stalk Celery (pulverized/finely minced)
• 0.5 White onion (pulverized/finely minced)
• 1 lb Spicy Italian sausage (casing removed)
• 1 tsp Italian seasoning
• 0.5 tsp Red pepper flakes
• 2 cloves Garlic (minced)
• 28 oz Crushed tomatoes (1 can)
• Salt and pepper (to taste)
• 4 tbsp Butter
• 0.25 cup All-purpose flour
• 2 cup Whole milk
• 0.5 tsp Garlic powder
• 0.33 cup Parmesan cheese (grated)
• 1.5 tbsp Basil pesto

Steps

1. 1

   Cook the rigatoni in boiling water for 9 minutes (slightly less than the box instructions). Drain the pasta and toss with a little olive oil to prevent sticking. Set aside to cool completely.

2. 2

   Prepare the vegetables for the ragout by pulverizing one large carrot in a food processor. Add one stalk of celery and half a white onion, and blitz until finely minced.

3. 3

   Heat a large pan over medium-high heat with a splash of olive oil. Add the spicy Italian sausage, breaking it up with a spoon, and cook for about 5 minutes until it begins to brown.

4. 4

   Add the pulverized vegetable mixture to the pan with the sausage. Season with 1 teaspoon of Italian seasoning and 1/2 teaspoon of red pepper flakes. Sauté for a few minutes until the vegetables soften.

5. 5

   Create a space in the center of the pan, add a small shot of oil, and add 2 cloves of minced garlic. Cook for about 45 seconds until fragrant, then mix into the meat and vegetables.

6. 6

   Pour in the 28-ounce can of crushed tomatoes. Season with a big pinch of salt and pepper. Stir well and bring to a simmer. Reduce heat to low and let the ragout simmer for 20 minutes to develop flavor.

7. 7

   To make the bechamel, melt 4 tablespoons of butter in a small pot. Gradually sprinkle in 1/4 cup of flour, whisking constantly for about 1 minute to create a roux.

8. 8

   Slowly whisk in 2 cups of whole milk, a little at a time, to avoid clumping. Season with salt, pepper, and 1/2 teaspoon of garlic powder. Simmer for a minute or two until thickened.

9. 9

   Stir in 1/3 cup of grated Parmesan cheese and 1.5 tablespoons of basil pesto. Let the sauce simmer for a few more minutes until thick and silky, then remove from heat.

10. 10

    Assemble the pie by standing the cooled rigatoni tubes vertically in a springform pan. Start from the outer edge and work your way toward the middle until the entire pan is tightly packed with upright pasta.

11. 11

    Pour the sausage ragout over the top of the pasta, using a spoon to help the sauce fill the tubes. Top with the pesto bechamel and bake (implied) until bubbly and golden.

Notes

The creator recommends using spicy Italian sausage for better flavor, noting it is not overly hot. Cooling the pasta is essential for the vertical assembly in the springform pan. If any pasta tubes are broken, set them aside (or snack on them) to ensure the 'honeycomb' look is uniform.

Nutrition per serving

• main
• pasta
• baked
• dinner
• sausage
• viral recipe
• honeycomb pasta