2 Tbs. olive oil
1 yellow onion, chopped
2 garlic cloves, minced
3/4 lb. chicken or turkey sausage, casings removed
1 tsp. dried basil
1 tsp. dried oregano
1/4 tsp. hot red-pepper flakes
1 can (28 oz.) tomatos in puree, tomatoes coarsely chopped
and puree reserved
Sa;t tp taste
1 lb. penne pasta
1 1/4 cups ricotta cheese
2 cups shredded fontina or mozzarella cheeses
1/2 cup grated Parmigiano-Reggiano cheese
In a large Dutch oven over mediuim heat, warm the olive oil.
Add the onion and cook until golden, about 5 minutes. Add the
garlic and cook, stirring, for 1 minute. Add the sausage and
cook, breaking it up into bite-siz piecves, until no longer pink,
bout 6 minutes. Stir in the basil, oregano and red pepper
flakes. Add the tomatoes and puree and bring to a boil.
Reduce the heat to medium-low and simmer, stirring
occasionally, until thickened, 10 to 12 minutes. Taste and
adjust the seasonings with salt. Prerheat an oven to 350º .
Lightly oil a baking dish.
Bring a large pot three-fourths full of watyer to a boil over high
heat. Salt the water, add the pasta, stir well and cook until
barely al dentye (tender but firm to the bite), 10 to 12 minutes.
In a large bowl, toss the pasta with the sasuce, the ricotta and
fontina. Spread in the prepared baking dish and sprinkle with
Bake until the cheeses are melted and the tips of the pasta
are crusty, about 30 minutes. Let stand for 5 minutes before
serving. Serve hot.