Baked Penne
The providence RI restaurant Al Forno is well known for their baked pasta and this recipe is a substantial adaptation of the Pasta Sapore Piccant from the book Cucina Simpatica. I have increased the non-pasta ingredients and halved the recipe which now serves two (including Wheeler) or four.
- up to 1 lb hot Italian sausage (Shaw's in-store-made is excellent!)
- 1 red pepper, seeded, thinly sliced and sauteed in butter
- 1 cup heavy cream
- 1 cup Pecorino Romano, grated (3 oz)
- 3/4 cup fontina, coarsely shredded (2 oz)
- 1 jalapeno pepper, seeded and finely chopped
- 4 fresh sage leaves, minced (or 1/2 tsp dried)
- 1/2 tsp salt
- 1/2 lb penne rigate (2 cup measure filled to the brim)
- Preheat oven to 350°.
- Parboil the sausages for 8 minutes. Drain and slice into small coins.
- Saute pepper in butter until soft (about 8 minutes); add cream until hot.
- Cook penne until softened (about 11 minutes). Mix all ingredients in a bowl.
- Promptly divide into baking dishes. Bake until bubbly and brown on top, about 10 minutes.
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