Double-Cheese Penne with Sausage & Hot Cherry Peppers

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

Ingredients

  • 2 large cloves garlic, minced (about 2 tsp.)
  • 2 Tbs. plus 1 tsp. extra-virgin olive oil
  • Kosher salt
  • ¾ lb. dried penne or ziti
  • 2 or 3 pickled Italian hot cherry peppers (from the jar), cored, seeded, and diced (about 1-½ Tbs.)
  • 1 can (28 oz.) whole peeled tomatoes
  • Freshly ground black pepper
  • + 3 more ingredients
    • 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
    • 8 oz. shredded low-moisture part-skim mozzarella (about 2 cups)

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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