Penne & Italian Sausage Bake |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is my adaptation of a recipe in a Liquor Control Board of Ontario magazine. I usually serve it with Caesar salad & garlic bread and its always been given 2 thumbs up by my friends & family. You can increase the heat by using hot sausages & adding more cumin - or cayenne or red pepper flakes - according to your own taste! Please note that the starch in the pasta cooking liquid will thicken the sauce when the casserole is baking! Ingredients:
1 lb italian sausage (hot or sweet) |
1/8 cup olive oil |
1 teaspoon fennel seed |
1 medium onion, chopped |
1 garlic clove, minced |
1/4 teaspoon cumin |
1 red pepper, cut into 1 inch pieces |
1 green pepper, cut into 1 inch pieces |
1 stalk celery, coarsely chopped |
1 (700 ml) jar tomato sauce |
1/2 cup dry red wine |
1/4 cup chopped basil |
3 cups penne |
1/2 cup of pasta cooking water |
3/4 lb mozzarella cheese, cut into 1/2 inch cubes |
1/2 cup grated parmesan cheese |
1 tablespoon chopped parsley |
Directions:
1. Prick sausages in several places.
2. Heat oil in a large, deep frying pan set over medium high heat.
3. Add sausages& cook until evenly browned- about 8 minutes.
4. Remove from pan& cut into 1/2 inch pieces.
5. Add onions to fat remaining in pan& saute for about 5 minutes.
6. Return sausages to pan.
7. Add fennel, garlic, cumin, peppers& celery; cook for about 5 minutes, stirring often.
8. Drain excess fat from pan.
9. Stir tomato sauce, basil& wine into sausage mixture.
10. Bring to a boil, then reduce heat& simmer for 15 minutes.
11. Meanwhile, cook penne, according to package directions until el dente (about 10 minutes).
12. Drain- reserving 1/2 cup of the cooking water.
13. Combine sausage mixture, pasta & reserved cooking liquid in a 5 litre casserole dish.
14. Mix well.
15. Combine Mozarella& Parmesan cheese and parsley.
16. Stir into the pasta mixture.
17. Bake in preheated 375F oven for 30 minutes.
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