||Sauté 4 links of turkey sausage in most of the olive oil to which 3 cloves of chopped garlic has been added. After 2-3 minutes add about a tablespoon of chopped fresh rosemary. When the sausage has browned, add a 28 Oz. can of tomatoes – preferably plum tomatoes. Chop them either prior to or after adding them. The easiest way to chop canned tomatoes for sauce is to add them to the pot then take kitchen scissors and cut them in the pot – no mess, no fuss.
Bring a pot of water to a boil. Cook the rigatoni until they are quite al dente, but not rock hard. Drain and add a couple of table spoons of oil to them to keep them from sticking together.
Put the rigatoni in a large mixing bowl. Add 1/2 of the sauce, then 1/3 Lb. of either mozzarella or goat cheese, cut into 1/4 inch cubes. Add 3 Tbl. of grated parmesan cheese to the mix. (If you like you can add all three cheeses, to total 1/3 lb.) Cut each of the sausages into 4 pieces, an add them to the mixing bowl. Mix all of this well with a large spoon or your hands, then put it into an oven proof casserole. Bake at 375 degrees for 30-35 minutes. Turn on the broiler and brown the top for 5 minutes. Serve after letting the casserole sit for 5 minutes.
Note: If you are not in the mood to make a casserole, simply cook the rigatoni and use the sauce as is. To do this, add the mozzarella or the goat cheese to the tomato sauce, and warm it until the mozzarella or goat cheeses melt and the sauce has incorporated all of the cheese. Serve the pasta using this sauce, then top each dish with the cut up sausage, and a couple of spoonfuls of grated Parmesan cheese.