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Wednesday, May 16, 2012

Pasta Rustica

This is a Williams-Sonoma recipe that a friend made me after one of my kids was born.  It's a really yummy/naughty pasta recipe!
2 T. olive oil
1 yellow onion, chopped
2 garlic cloves, minced
¾ lb. chicken or pork sausage, casings removed
1 t. dried basil
1 t. dried oregano
¼ t. hot red pepper flakes
1 can (28 oz.) tomatoes in puree
Salt, to taste
1 lb. penne pasta
1 ¼ c. ricotta cheese
½ c. grated Parmigiano-Reggiano cheese
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 350 degrees. 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 mozzarella.  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.  Serves 6 – 8.

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