Ingredients: |
Ingredients: 4 T. extra-virgin olive oil
1 lb. sweet Italian sausage, cut crosswise into 1" slices
1 lb. hot Italian sausage, cut crosswise into 1" slices
4 c. thinly slices onions
1 3/4 tsp. salt
3/4 tsp. freshly ground black pepper
1/4 c. thinly sliced fresh basil leaves
1 T. minced garlic
1/2 c. vodka
2 (16-oz.) cans crushed whole tomatoes, with juice
1 tsp. Essence, recipe follows
1/2 c. heavy cream
1 T. olive oil
1 lb. penne pasta
15 oz. ricotta
1 c. grated Parmigiano-Reggiano
1 1/2 cups grated mozzarella
Crusty bread, for serving
Essence -
2 1/2 T. paprika
2 T. salt
2 T. garlic powder
1 T. black pepper
1 T. cayenne pepper
1 T. dried oregano
1 T. dried thyme
Combine all ingredients thoroughly (yields 2/3 cup)
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Directions: |
Directions:Heat 2 T. extra-virgin olive oil in a large skillet or saucepan over high heat. Add the sausages and cook, stirring, until browned, 4 to 5 minutes. Add the onions, 3/4 tsp. salt, and the black pepper. Cook, stirring occasionally, until the onions are just soft, about 4 minutes. Add the basil and garlic, and cook, stirring, for 2 minutes. Add the vodka and tomatoes; reduce the heat to medium-low, and simmer, uncovered, stirring occasionally, for 40 minutes. Add the Essence and heavy cream, stir to mix, and simmer for 5 minutes. Remove from heat.
To cook the pasta, combine 4 quarts water, the 1 T. olive oil, and the remaining 1 tsp. salt in a large pot over high heat. Bring to a boil, add the pasta, and cook until al dente, 12 to 14 minutes. Remove from the hear and drain well. Combine half of the ricotta cheese and half of the Parmigiano-Reggiano with the remaining 2 T. extra-virgin olive oil in a large mixing bowl. Add the pasta and toss to coat evenly. Add the sausage mixture and mix well. Add the remaining ricotta cheese and the remaining Parmigiano-Reggiano and mix well.
Transfer the mixture to a 9 X 13 baking dish. Sprinkle with the mozzarella. Bake until bubbly and golden, about 45 minutes. Remove from the oven. Serve warm with crusty bread. |
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