Get ready to elevate pasta night with Chef Joe Sastoās incredible Baked Rigatoni recipe! This decadent dish, crafted at Gozneyās exclusive Proof Supper Club LA event, takes comfort food to a whole new level. Known for his inventive, Italian-inspired flavors, Chef Sasto brings together creamy cheeses, rich tomato sauce, and perfectly baked rigatoni in a dish thatās as indulgent as it is satisfying. Whether youāre hosting a cozy dinner party or just craving something extra special, this recipe is a must-try for pasta lovers everywhere!
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Recipe Summary
15 min
10 min
4 pers
Lunch
Vegetarian
Recipe Ingredients
- 1 lb Rigatoni Pasta
- 4 tbsp Olive Oil
- 2 Cups Cherry tomatoes (halved and salted)
- 4 Garlic Cloves, (crushed)
- 1 Spring Onion (finely chopped)
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- Ā½ tsp Red Pepper Flakes (optional, for heat)
- Salt and Pepper to Taste
- 8oz Burrata Cheese(torn into chunks)
- Sprinkle of Fresh Basil Leaves
- Sprinkle of Parmesan Cheese (grated)
Directions:
1. Preheat the Oven
Preheat your Gozney to 430Ā°C / 800Ā°F, a high-low flame. Place your Braiser into the oven to preheat.
2. Cook the Pasta
Bring a Dutch oven of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain the pasta and set aside.
3. Roast the Tomatoes
Carefully remove the Braiser from the oven. Add 2 tbsp of olive oil and the salted halved cherry tomatoes. Return the Braiser to the oven and roast for about 10 minutes, or until the tomatoes are blistered and slightly caramelized.
4. SautƩ the Aromatics
Once the tomatoes are blistered and beginning to take on color, add the crushed garlic and sliced spring onion. SautƩ until softened and fragrant, about 2-3 minutes.
5. Add the Seasonings
Stir in the dried oregano, dried basil, and red pepper flakes. Season with salt and pepper to taste. Cook for another 5-7 minutes, allowing the flavors to blend together.
6. Add the Burrata and Bake
Remove the Braiser from the Gozney and carefully, using an immersion / stick blender pulse to bring the sauce together. Add the cooked rigatoni to the tomato sauce. Stir until the pasta is well coated with the sauce.
7. Add the Burrata and Bake
Tear over the burrata cheese evenly on top of the pasta. Place the Braiser back in the oven and bake for 15-20 minutes, or until the burrata is melted and bubbly, and the edges of the pasta are golden brown.
8. Garnish and Serve
Once baked, remove the Braiser from the oven. Garnish with fresh basil leaves and grated parmesan cheese if desired. Serve hot and enjoy!
