Pasta

Pasta Rustica

  • 2 tablespoons Olive oil
  • 1 Onions, chopped
  • 2 cloves Garlic, minced
  • 3/4 pound Sausage, chicken
  • 1 teaspoon Basil
  • 1 teaspoons Oregano
  • 1/4 teaspoon Red pepper, flakes
  • 28 ounce can Tomatos, crushed
  • 1 pound Pasta, penne
  • 1 1/4 cups Cheese, Ricotta
  • 2 cups Cheese, Mozzarella
  • 1/2 cup Cheese, Parmesan
  • ~ Salt

    • In a large dutch oven over medium heat,warm oil. Add onion and cook until golden. Add garlic and cook stirring for 1 min. Remove casing from sausage and breakup. Add to onion/garlic and cook until no longer pink. Stir in basil, oregano and red pepper flakes. Add tomatoes with liquid and gring to boil. Reduce heat and simmer about 12 minutes until thickened. Taste and adjust seasoning adding salt as needed. Cook penne until "al dente"in large pot of boiling water. Preheat oven to 350°. Drain pasta and toss with sause, ricotta and mozzarella. Pour intoprepared oiled baking dish. Sprinkle with Parmesan and bake until cheeses are melted. Aboutn 30 mins. Let stand 5 mins.before serving. I sometimes substitute Fontina cheese for the Mozzarella.

    Serves 6-8

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Maureen Randall of Plymouth, MA. 

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