Lenas Pasta Rustica

Name: Lenas Pasta Rustica
Ingredients: 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

13 ingredients

12 steps

Ingredients

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

Directions

1

In large Dutch oven over medium heat, warm oil.
2

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.
3

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.
4

Taste and adjust seasonings. Preheat oven to 350°.
5

Lightly oil a baking dish.
6

In large pot 3/4 full of water, add pasta and salt; boil until barely al dente, 10-12 minutes.
7

Drain well. In a large bowl, toss pasta with sauce, ricotta and fontina.
8

Spread in prepared baking dish and sprinkle with Parmigiano-Reggiano.
9

Bake until cheeses are melted and tips of pasta are crusty, about 30 minutes.
10

Let stand 5 minutes before serving.
11

Serve hot.
12

Serves six to eight.