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