1/2 pound rigatoni
1/4 pound spicy Italian sausage, casing removed
2 garlic cloves, thinly sliced
1 1/2 cups prepared marinara sauce
1/2 teaspoon dried crushed red pepper
1/4 cup grated mozzarella cheese
2 tablespoons grated Parmesan cheese
1 teaspoon chopped fresh Italian parsley
Extra-virgin olive oil
Cook rigatoni in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Meanwhile, preheat broiler.
Cook sausage in heavy large pot over medium-high heat until no longer pink, stirring frequently and breaking up with back of wooden spoon.
Add garlic and saute until soft, about 2 minutes.
Drain off excess oil and return pot to medium-high heat.
Stir in marinara sauce and crushed red pepper, then pasta.
Season to taste with salt and pepper.
Divide pasta among four 1 1/4 cup souffle dishes or custard cups.
Sprinkle mozzarella and Parmesan over.
Place in broiler until cheese melts and begins to brown, watching closely to prevent burning, about 1 1/2 minutes.
Sprinkle rigatoni with parsley, drizzle with olive oil, and serve.
Makes 4 appetizer servings.
Bon Appetit September 2004