PASTA RUSTICA WITH CHICKEN SAUSAGE

PASTA RUSTICA WITH CHICKEN SAUSAGE image

Yield 6-8 people

Number Of Ingredients 11

2 tablespoons olive oil
1 yellow onion, chopped
3/4 lb chicken or turkey sausage, casing removed
1 tsp dried basil
1 tsp dried oregano
1/4 tsp hot red pepper flakes
1 can (28 oz) tomatoes in puree, tomoatoes coarsely chopped and puree reserved
1 lb penne pasta
11/4 cups ricotta cheese
2 cups shredded fontina or mozzarella cheese
1/2 cup grated parmigiano-reggiano cheese

Steps:

In a large Dutch oven over medium heat warm oil. Add onino and cook until golden, about 5 min. Add garlic and cook,stirring, for 1 min. Add sausag and cook, breaking it up into bit-size pieces, until no longer pink, about 6 min. Stir in basil, oregano and red pepper flakes. Add tomoatoes with puree and bring to a boil. Reduce heat to medium-low and simmer, stirring occassionally , until thickened, 10-12 min. Taste and adjust seasonings. Preheat oven to 350. Lightly oil a baking dish. Bring a large pot 3/4 full of water to boil over high heat. Salt the water add pasta stir well and cook until barely al dente (10-12 min). Drain well. In large bowl toss pasta with sauce, ricotta and fontina. Spread in prepared baking dish and sprinkly parmigiano reggiano. Bake until cheeses are melted and tips of pasta re crusty, about 30 mins. Let stand 5 mins before serving. Serve hot,