Double-Cheese Penne with Sausage & Hot Cherry Peppers

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


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

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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