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.)
  • 1 can (28 oz.) whole peeled tomatoes
  • 8 oz. shredded low-moisture part-skim mozzarella (about 2 cups)
  • 2/3 cup freshly grated Parmigiano-Reggiano (about 2-½ oz.); more for sprinkling
  • Kosher salt
  • ¾ lb. dried penne or ziti
  • 2 Tbs. plus 1 tsp. extra-virgin olive oil
  • + 3 more ingredients
    • 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

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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