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Baked Penne

Page history last edited by PBworks 12 years, 11 months ago

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)

 

  1. Preheat oven to 350°.
  2. Parboil the sausages for 8 minutes.  Drain and slice into small coins.
  3. Saute pepper in butter until soft (about 8 minutes); add cream until hot.
  4. Cook penne until softened (about 11 minutes).  Mix all ingredients in a bowl.
  5. Promptly divide into baking dishes.  Bake until bubbly and brown on top, about 10 minutes.

 

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