Ingredients: |
Ingredients: 2 T. olive oil
1 yellow onion, chopped
2 garlic cloves, minced
3/4 lb. chicken or turkey sausage, casings removed
1 t. dried basil
1 t. dried oregano
1/4 t. hot red pepper flakes
1 can (28 oz.) tomatoes in puree, tomatoes coarsely chopped and puree reserved.
Salt, to taste
1 lb. penne pasta
1 1/4 c. ricotta cheese
2 c. shredded fontina or mozzarella cheese
1/2 c. grated Parmigiano-Reggiano cheese
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Directions: |
Directions:In a large Dutch oven over medium heat, warm oil. Add onion and cook until golden, about 5 min. Add garlic and cook, stirring, for 1 min. Add sausage and cook, breaking it up into bite-size pieces, until no longer pink, about 6 min. Stir in basil, oregano and red pepper flakes. Add tomatoes with puree and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, 10-12 min. Taste and adjust seasonings. Preheat oven to 350º. Lightly oil a baking dish. Bring a large pot three-fourths full of water to a boil over high heat. Salt the water, add pasta, stir well and cook until barely al dente (tender but firm to the bite), 10-12 min. Drain well. In a large bowl, toss pasta with sauce, ricotta and fontina. Spread in prepared baking dish and sprinkle with Parmigiano-Reggiano. Bake until cheeses are melted and tips of pasta are crusty, about 30 min. Let stand 5 min. before serving. Serve hot. |
Personal
Notes: |
Personal
Notes: I also use ground Italian Sausage instead of the chicken or turkey. It is very delicious!
Serves 6-8
This recipe is from the Williams-Sonoma Collection Series, "Chicken", by Rick Rodgers (Simon & Schuster, 2001).
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This recipe for Pasta Rustica is from