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Categories:
onion olive oil garlic chicken basil oregano hot red pepper tomatoes salt penne pasta Ricotta cheese Mozzarella cheese cheese
Viewed: 64 - Published at: 3 years agoIngredients
- 1 yellow onion chopped
- 2 Tbsp. olive oil
- 2 garlic cloves minced
- 3/4 lb. chicken or turkey sausage casing removed
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1/4 tsp. hot red pepper flakes
- 1 28 oz. can tomatoes in puree, tomatoes coarsely chopped and puree reserved
- salt to taste
- 1 lb. penne pasta
- 1 1/2 c. ricotta cheese
- 2 c. shredded Fontina or Mozzarella cheese
- 1/2 c. grated Parmigiano-Reggiano cheese
Method
- In large Dutch oven over medium heat, warm oil.
- Add onion; stir until golden, about 5 minutes. Add garlic, stir for 1 minute. Add sausage breaking it into bite-size pieces and cook until no longer pink about 6 minutes.
- Stir in spices and add tomatoes with puree and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally until thickened, 10-12 minutes.
- Taste and adjust seasonings. Preheat oven to 350°.
- Lightly oil a baking dish.
- In large pot 3/4 full of water, add pasta and salt; boil until barely al dente, 10-12 minutes.
- 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 minutes.
- Let stand 5 minutes before serving.
- Serve hot.
- Serves six to eight.
