Pasta Rustica With Chicken Sausage And Three Cheeses
This hearty and flavorful baked pasta dish features a rich and zesty tomato sauce infused with aromatic herbs and spicy sausage, blanketing tender penne pasta. Creamy ricotta and gooey fontina cheese add a luscious layer of indulgence, while a golden topping of Parmigiano-Reggiano provides a satisfyingly crispy finish. A perfect dish to warm up with on a cozy evening.
— Constant Cookbook
Ingredients
- 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.) tomatoes in puree, tomatoes
- coarsely chopped and puree reserved
- Salt, to taste
- 1 lb. penne pasta
- 1 1/4 cups ricotta cheese
- 2 cups shredded fontina or mozzarella cheese
- 1/2 cup grated Parmigiano-Reggiano cheese
Instructions
- In a large Dutch oven over medium 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-size pieces, until no longer pink, about 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.
- Preheat an oven to 350ºF. Lightly oil a baking dish.
- Bring a large pot three-fourths full of water to a boil over high heat. Salt the water, add the pasta, stir well and cook until barely al dente (tender but firm to the bite), 10 to 12 minutes. Drain well.
- In a large bowl, toss the pasta with the sauce, the ricotta and fontina. Spread in the prepared baking dish and sprinkle with the Parmigiano-Reggiano.
- 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.
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