This is a real crowd pleaser. The flavors are excellent and it’s very hearty and filling.
Recipe courtesy Williams-Sonoma
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 3/4 pound chicken or turkey sausage, casings removed
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon hot red pepper flakes
- 1 can (28 ounces) tomatoes in puree, tomatoes coarsely chopped and puree reserved
- Salt, to taste
- 1 pound penne pasta
- 1 1/4 cups ricotta cheese
- 2 cups shredded fontina or mozzarella cheese
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1 In a large Dutch oven over medium heat, warm the olive oil. Add the onion and cook until golden, about 5 minutes. Add the garlic and cook, stirring, for 1 minute.
- 2 Add the sausage and cook, breaking it up into bite-size pieces, until no longer pink, about 6 minutes.
- 3 Stir in the basil, oregano and red pepper flakes. Add the tomatoes and puree and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Taste and adjust the seasonings with salt.
- 4 Preheat an oven to 350ºF. Lightly oil a baking dish.
- 5 Bring a large pot three-fourths full of water to a boil over high heat. Salt the water, add the pasta, stir well and cook until barely al dente (tender but firm to the bite), 10 to 12 minutes. Drain well.
- 6 In a large bowl, toss the pasta with the sauce, the ricotta and fontina. Spread in the prepared baking dish and sprinkle with the Parmigiano-Reggiano.
- 7 Bake until the cheeses are melted and the tips of the pasta are crusty, about 30 minutes. Let stand for 5 minutes before serving. Serve hot.