Double-Cheese Penne with Sausage & Hot Cherry Peppers

Double-Cheese Penne with Sausage & Hot Cherry Peppers
Photo by Scott Phillips

Ingredients

  • 2 Tbs. plus 1 tsp. extra-virgin olive oil
  • Kosher salt
  • 2 or 3 pickled Italian hot cherry peppers (from the jar), cored, seeded, and diced (about 1-½ Tbs.)
  • 1 lb. sweet Italian sausage (4 or 5 links), casings removed
  • Freshly ground black pepper
  • 2/3 cup freshly grated Parmigiano-Reggiano (about 2-½ oz.); more for sprinkling
  • 8 oz. shredded low-moisture part-skim mozzarella (about 2 cups)
  • + 3 more ingredients
    • 1 can (28 oz.) whole peeled tomatoes
    • ¾ lb. dried penne or ziti
    • 2 large cloves garlic, minced (about 2 tsp.)

In a large covered pot, bring 4 quarts salted water to a boil. Lightly grease an 8x11-inch baking dish or 6 individual (1-1/2 cup) gratin dishes with 1 tsp. of the olive oil. Add the penne or ziti to the boiling water and cook until it’s just tender but still firm to the tooth, about 11 minutes....

View full recipe at Fine Cooking

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