Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

• 1/2 pound rigatoni or penne
• Salt
• 1 pound cooked chicken sausages (or other sausage of your choice), sliced on an angle
• 1 tablespoon extra-virgin olive oil
• 1 large green or red bell pepper, seeded and sliced
• 1 large cubanelle pepper, seeded and sliced
• 1 large onion, thinly sliced
• 3 to 4 cloves garlic, chopped
• Ground black pepper
• 1/2 cup dry white wine or chicken stock, a couple of glugs
• 1 (28 ounce) can crushed tomatoes, (recommended: San Marzano)
• Handful chopped flat-leaf parsley
• 1/2 cup fresh basil, 10 leaves, torn or shredded
• 1 cup ricotta cheese
• 1 cup freshly grated Parmigiano-Reggiano, plus some to pass at table

Directions:

Place a pot of water on the stove to boil for pasta. When the water boils, salt it and cook pasta to al dente, with a bite to it. Drain the pasta.

Preheat oven to 400 degrees.

While pasta sausage cooks, heat a deep skillet over medium heat with 1 tablespoon extra-virgin olive oil, 2 turns of the pan. Add the peppers, onions and garlic and season with salt and pepper. Add the sausage, and cook together until peppers and onions are tender and sliced sausages are crisp at edges then deglaze the pan with white wine or chicken stock. Stir in crushed tomatoes and bring to a bubble, reduce heat to low.

Combine the ricotta cheese, salt and pepper, parsley and basil and half of the Parmigiano, a couple of handfuls, stir to combine.

To assemble, place half the sausage, peppers, onions and sauce in the bottom of a baking dish. Top with all of the pasta and spread the ricotta cheese mixture over the pasta. Add the remaining sausage and sauce. Cover the top of the dish with the grated Parmigiano and bake for 20 to 30 minutes, until heated through and top is lightly browned.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Rachael Ray.