Ingredients: |
Ingredients: 1 1/2 lbs. sweet and/or hot Italian-sausage links, cut crosswise into 1-inch chunks
4 garlic cloves, thinly sliced
2 large green, yellow, and/or red peppers, cut into 1/4 inch slices
1 jumbo onion (about 1 pound), cut in half, then cut crosswise into 1/4-inch slices
1 can (28 oz.) whole tomatoes in puree
1 can (15 oz.) tomato puree
1 tsp. salt
1 pound ziti or penne pasta
1 pkg. (8 oz.) part-skim mozzarella cheese, cut into 1/2-inch cubes
1/2 c. freshly grated Pecorino Romano cheese
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Directions: |
Directions:Prepare sauce: In deep nonstick nonstick 12-inch skillet, cook sausage over medium-high heat 5 minutes or until browned on all sides, stirring occasionally.
Reduce heat to medium. Discard all but 2 T. sausage fat. To sausage in skillet, add garlic, peppers, and onion, and cook, covered, 10 minutes or until vegetables are tender, stirring occasionally. Stir in tomatoes with their puree, tomato puree, and salt; heat to boiling over medium heat, breaking up tomatoes with side of spoon. Reduce heat to low; cover and simmer 10 minutes.
Meanwhile, preheat oven to 400º. Heat large covered saucepan of salted water to boiling over high heat. Add pasta; cook 2 minutes less than cooking time recommended on label. Reserve 1/2 c. pasta cooking water. Drain pasta. Return pasta and reserved cooking water to pot; stir in tomato sauce to coat pasta. Add mozzarella and reserved sausage; toss to combine. Divide mixture evenly between 2 shallow ungreased 2 1/2 quart ceramic baking dishes. Sprinkle with Romano cheese.
Bake one casserole 20 to 25 minutes or until top browns and sauce is bubbling. Let stand 10 minutes. Meanwhile, prepare second casserole for freezing. |
This recipe for Perfect Potluck Dish - Sausage-and-Pepper Baked Ziti is from