pasta rustica

By t1bishop

with chicken sausage and three cheeses

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 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 3/4 cups ricotta cheese
• 2 cups shredded fontina or mozzarella cheese
• 1/2 cup grated Parmlgiano-Reggiano cheese

Preparation

Step 1

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°F. 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 fontina. 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