1

Preheat oven to 425 F and position the top rack in the upper third of the oven for baking.

2

Bring a large pot of salted water to a rapid rolling boil over high heat on the stovetop.

3

Heat olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering and hot across the surface.

4

Add pork sausage to the skillet, breaking apart into bite-sized crumbles with a wooden spoon as it cooks.

5

Brown sausage for 5 minutes until deeply caramelized with crispy edges, then transfer meat to a clean holding plate.

6

While sausage cooks, trim fennel stalks, quarter the bulb, remove tough core, and thinly slice into ribbons on board.

7

Finely dice the yellow onion and mince peeled garlic cloves on the cutting board, keeping them next to fennel.

8

Slide sliced fennel and diced onion into the drippings in skillet, cooking 6 minutes until soft and caramelized golden.

9

Add minced garlic to the vegetables, sautéing for 1 minute until fragrant and softened without letting it brown excessively.

10

Drop rigatoni into the boiling water and cook for 10 minutes until tender but still firmly al dente.

11

Return sausage to skillet and pour in crushed tomatoes, salt, and black pepper, simmering sauce uncovered for 6 minutes.

12

Drain cooked rigatoni and fold pasta directly into the rich sausage-fennel sauce, stirring in torn fresh basil leaves.

13

Spoon dollops of creamy ricotta over the rigatoni, then scatter shredded mozzarella and grated parmesan evenly across the top.

14

Bake uncovered at 425 F for 10 minutes, broiling 2 minutes until mozzarella crust is bubbling, crisp, and golden brown.

Skillet Baked Rigatoni al Forno with Italian Sausage

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