Baked Penne with Italian Sausage
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
1 hr
-
Total Time
1 hr 10 mins
-
Servings
8
-
Calories
872 kcal
-
Course
Main Course
-
Cuisine
Italian
Baked Penne with Italian Sausage
Description
This recipe begins by sautéing diced onion in olive oil, then adding Italian fennel sausage broken apart and cooked until browned. Garlic and optional crushed red pepper flakes are added for flavor. White wine is deglazed into the pan and cooked off before canned plum tomatoes are stirred in along with salt and pepper, creating a simmered sauce with a balance of sausage and tomato.
Meanwhile, penne pasta is cooked until slightly less than al dente to avoid mushiness after baking. The sauce is spread into a baking dish to prevent sticking. The cooked pasta is combined with the sauce, ricotta cheese, half the shredded mozzarella, and grated Pecorino Romano, then topped with remaining mozzarella.
The assembled casserole is baked at 375°F until the cheese is melted and the top is golden and bubbly. For more color, a brief broil can be applied, watching carefully to avoid burning. This dish makes 8 moderate or 4-6 large servings, suitable for a main dish at a family meal.
Leftover sauce can be stored for later use or served alongside as a dip. Undercooking the pasta before baking is key to the desired texture. The combination of cheeses with sausage and tomato creates a layered flavor profile with creamy, tangy, and spicy notes depending on sausage and pepper use.
Ingredients
For the sauce
- 1/4 cup (60g) extra virgin olive oil
- 1 medium onion diced
- 1 1/2 pounds (680g) italian fennel sausage or remove from sausage casings, bulk
- 4 cloves garlic sliced
- 1/2 teaspoon red pepper flakes optional, crushed, hot
- 2 ounce can plum tomatoes hand crushed or blender pulsed
- 1/2 cup (120g) white wine dry
- salt to taste
- black pepper to taste
Remaining ingredients
- 1 pound (454g) penne pasta or ziti, rigatoni, etc
- 1 pound (454g) mozzarella cheese divided, shredded
- 1 pound (454g) ricotta cheese
- 1/2 cup (45g) Pecorino Romano cheese grated
Instructions
For the sauce
- In a large pan or pot saute the onion in olive oil for 3 minutes over medium heat. Add the sausage to the pan and spread it out while breaking it up with a wooden spoon. Cook the sausage until browned then add the garlic and cook for 2-3 more minutes or until fragrant. Add the hot red pepper flakes and cook for 30 seconds more.
- Add the wine to the pan and turn the heat to high. Once the wine mostly evaporates turn the heat back down to medium and add the tomatoes. Bring to a simmer, stirring occasionally. Taste test the sauce and season with salt and pepper to taste. Let the sauce simmer on low and move to the next step.
Assembling the baked sausage penne
- Preheat oven to 375f and set the rack to the middle level.
- While the sauce is simmering bring a large pot of salted water to boil (2 tablespoons kosher salt per gallon of water). Cook pasta until 2 minutes less than al dente.
- Prepare a 9 by 13 baking dish by placing a 1/4 inch thick layer of sauce on the bottom.
- Place 4 cups of sauce into a large bowl and add the pasta. Also, add the ricotta, Pecorino Romano, and 3/4's of the shredded mozzarella. Mix well.
- Pour the pasta into the baking dish. Top with a thin layer of sauce and the remaining mozzarella. Bake for 25 minutes or until browned on top. For extra color broil for 1-2 more minutes but watch carefully! Wait at least 10 minutes before eating so that the pasta settles. Enjoy!
Notes
- This recipe yields 8 moderate-sized or 4-6 large portions.
- Cook pasta slightly less than al dente to prevent mushiness after baking.
- Spread a layer of sauce at the bottom of the baking dish to prevent sticking.
- Bake until cheese is bubbly and slightly browned; broil briefly for more color but watch carefully.
- Leftover sauce can be saved or used for bread dipping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 872 kcal
% Daily Value*
| Calories | 872kcal | 44% |
| Carbohydrates | 54.6g | 18% |
| Protein | 47.2g | 94% |
| Fat | 50.6g | 78% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 139mg | 46% |
| Sodium | 1134mg | 47% |
| Potassium | 405mg | 9% |
| Fiber | 3.9g | 16% |
| Sugar | 8.5g | 17% |
| Calcium | 525mg | 53% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
