Pasta Rustica With Chicken Sausage and Three Cheeses |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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I made this very nice recipe for my aunt and myself from the Williams-Sonoma Chicken cookbook and we enjoyed it very much. I cheated and used stewed tomatoes because I was in a hurry and this seemed to work fine. Ingredients:
2 tablespoons olive oil |
1 yellow onion, chopped |
2 cloves garlic, minced |
1 lb chicken sausage, casings removed (can also use turkey sausage) |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1/4 teaspoon hot red pepper flakes |
1 (28 ounce) can tomatoes in puree, tomatoes coarsely chopped and puree reserved |
1 cup water |
salt, to taste |
1 lb penne (or other tube shaped pasta) |
2 cups ricotta cheese |
2 cups fontina cheese, shredded (can also use mozzarella) |
1/2 cup grated parmesan cheese |
Directions:
1. In a large Dutch oven, heat the oil over medium heat. Add the onion and cook until golden, about 5 minutes.
2. Add the garlic and cook, stirring, for 1 minute.
3. Add the sausage and cook, breaking it up into bite-sized pieces with the side of a spoon, until the sausage loses its pink color, about 6 minutes.
4. Stir in the basil, oregano, and red pepper flakes.
5. Add the tomatoes with their puree and the water and bring to a boil.
6. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until slightly thickened, about 30 minutes. Taste and adjust the seasoning.
7. Preheat the oven to 350°F Lightly oil a shallow 3-quart (3-l) baking dish.
8. Bring a large pot three-fourths full of water to a boil. Salt the water, add the pasta, stir well, and cook until barely al dente, about 10-12 minutes. Do not overcook. Drain well.
9. In a large bowl, toss the pasta with the sauce, ricotta, and fontina cheese. Spread in the prepared baking dish and sprinkle with the Parmesan.
10. Bake until the cheeses are melted and the tips of the pasta are crusty, about 30 minutes. Remove from the oven and let stand for 5 minutes.
11. Serve hot.
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