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Prep 30 mins
Cook 8 mins
A friend of mine gave me this recipe (from Tastes of Italia) and I made it for the first time last night for guests. It was a HUGE hit. It's simple and easy to put together. I browned 1# of sweet Italian sausage and added that to the sauce while simmering. I'm a fan of fire roasted tomatoes, so I used those for the small can. The pasta cooking directions were "conflicting" so I modified those. Some of the pine nuts tend to "sneak" into the pasta tubes and you get a delightful little crunch. The only thing I would do different next time is add more red chili pepper flakes for more heat. Made Cheese and Rosemary Breadsticks (#85257) as a side. It was a perfect meal!
- 1 lb penne
- 1⁄4 cup toasted pine nuts
- 1⁄4 cup olive oil
- 3 garlic cloves, minced
- 1 pinch salt
- 1 pinch of red chile chili pepper flakes
- 1 (28 ounce) can whole tomatoes, with half of the juices drained
- 1 (14 ounce) can whole tomatoes, with half of the juices drained
- 1 teaspoon dried oregano
- 1 tablespoon butter
- 1⁄2 cup parmesan cheese
- 6 -8 slices Fontina cheese
- chopped fresh parsley
- Preheat oven to 350 degrees. Lightly spray a 9x12-inch baking dish with nonfat cooking spray. Set aside.
- Put on a large pot of water to boil for the pasta.
- Toast the pine nuts in a large skillet over medium heat. When pine nuts are golden brown, add olive oil, garlic, salt, and red chile pepper flakes. Simmer for 3 to 4 minutes. Add tomatoes (break up with a spoon) and oregano. Bring to a boil, then reduce heat and simmer 15 to 20 minutes or until sauce thickens.
- While sauce is simmering, cook pasta to according to package directions for "firm". Drain and pour pasta into prepared baking dish. Stir in butter to coat. Add sauce and Parmesan cheese and stir well. Top with Fontina cheese and parsley and place in oven.
- Cook, uncovered, for 8 to 9 minutes or until cheese melts.