Pasta goes so well with so many things. Different meats and vegetables get highlighted and given depth with the starchy goodness. And since pasta comes in so many shapes and sizes, you can customize nearly every meal to individual tastes.
SOFTWARE
· 12 oz. Italian-style sausage (hot, if you like)
· 2 T. olive oil
· 16 oz. jar of peppers and tomatoes (Oliverio’s is my choice from West Virginia)
· 8 oz. tomato sauce
· 1 small onion, cut into small chunks (but not diced)
· 1T. minced garlic
· 1/2 t. Kosher salt
· 1/2 t. freshly ground black pepper
· 16 oz. rigatoni or penne pasta
· 8 oz. mozzarella, shredded
METHOD
1. Heat the oven to 375 degrees. Cut the sausage into 1/2 inch slices.
2. In a medium skillet over medium low heat, add the sausage slices. Sauté until the slices are browned about 8-10 minutes. Remove the cooked sausage to a bowl and wipe out the skillet.
3. Increase the heat to medium and add the oil to the skillet. Toss in the onion chunks and cook until softened, about 5 minutes.
4. Add the peppers and tomatoes as well as the tomato sauce and garlic. Season with salt and pepper. Simmer for about 5 minutes.
5. Add in the sausage and cover the skillet. Cook for an additional 5 minutes.
6. Prepare the pasta according to package directions for al dente. Drain, and place in a large bowl.
7. Add the sausage, pepper, tomato mixture to the pasta and stir. Move the entire mixture to a 13×9 casserole dish, and cover with the shredded mozzarella.
8. Bake in the oven for about 15 minutes or until the cheese is melted and bubbling.
9. Remove from the oven and serve.
10. Enjoy.
VARIANTS
If you prefer fresh vegetables, use 2 green peppers, seeded, and cut into strips. Add them when you are cooking the onions. Instead of the jar of tomatoes and sauce, add 14 oz. of diced tomatoes, drained. Want there to be a bit of crunch? After baking, pop the casserole under the broiler for a few minutes. Keep an eye on it to prevent burning.
