Double-Cheese Penne with Sausage & Hot Cherry Peppers

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


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

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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