BAKED PENNE AND SAUSAGE SUPPER.
I DOUBLE THE RECIPE AND USED SUNDRIED TOMATOES INSTEAD OF A RED BELL PEPPER.
I ALSO USED A LITTLE MORE CHEESE, LOL.
■1(14.5 OZ.) CANE DICED TOMATO
■1 ½ TEASPOON OLIVE OIL
■1 ONION, HALVED AND SLICED THIN (I diced)
■½ CUP SUNDRIED TOMATOS (DRAINED) OR A RED BELL PEPPER (I USED THE SUNDRIED TOMATOES)
■3 GARLIC CLOVES MINCED
■1/8 TEASPON RED PEPPER FLAKES
■8 OZ. HOT OR SWEET ITALIAN TURKEY SAUSAGE, REMOVED FROM ITS CASING
■SALT AND PEPPER
■8 OZ. WHOLE WHEAT PENNE PASTA
■1 CUP SHREDDED PART SKIM MOZZERELLA
ADJUST OVEN RACK TO THE MIDDLE POSTION AND HEALT THE OVEN TO 425 SEGREES.
LIGHTLY COAT AN 8 “SQUARE BAKING DISH (I DOUBLED AND USED A 9 X 13) WITH PAM. PULS THE TOMATOES WITH THEIR JUICE IN YOUR NINJA OR FOOD PROCESSOR UNTIL MOSTLY SMOOTH, ABOUT 5 PULSES.
HEAT THE OIL IN A 12-INCH NONSTICK SKILLET OVER MEDIUM HEAT UNTIL SHIMMERING. ADD THE ONION AND BELL PEPPER OR SUNDRIED TOMATO’S UNTIL SOFTENED, ABOUT 5 MINUTES. STIR IN GARLIC AND RED PEPPER FLAKES AND COOK UNTIL FRAGRANT ABOUT 30 SECONDS.
STIR IN THE SAUSAGE AND COOK, BREAKING UP THE MEAT WITH A WOODN SPOON UNTIL NO LONGER PINK, ABOUT 4 MINUTES. STIR IN THE PROCESSED TOMATOES. BRING TO A SIMMER AND COOK, UNTIL SLIGHTLY THICKENED 6 TO 8 MINUTES. SEASON WITH SALT AND PEPPER TO TASTE.
MEANWHILE BRING 4 QUARTS OF WATER TO A BOIL IN A LARGE POT. ADD THE PASTA AND 1 TABLSPOON OF SALT AND COOK, STIRRING OFTEN, UNTIL ALMOST AL DENTE BUT STILL FIRM TO THE BITE. RESERVE ¼ CUP OF THE COOKING WATER, THEN DRAIN THE PASTA AND RETURN TO THE POT.
ADD THE MEAT SAUCE AND RESEVED COOKING WATER TO THE PASTA AND TOSS TO COMBINE. SPREAD HALF THE PASTA MIXTURE IN THE PREPARED BAKING DISH AND SPREAD WITH ½ CUP OF THE MOZZERELLA. REAP WITH THE REAMING PASTA AND ½ CUP MOZZ.
BAKE UNTIL THE SAUCE IS BUBBLING AND THE CHEESE IS LIGHTLY BROWNED, ABOUT 15 MINUTES. LET COOL FOR 5 MINUTES BEFORE SERVING.
BY DOUBLING RECIPE, SERVES 8 – 10 PTS PER SERVING.
HAVE WITH A NICE SALAD, its DELISH… THE SAUSAGE, AND THE RED PEPPER AND THE SUN DRIED TOMATOES – MAMA OH MIA~!
