The spicy peppers added nice heat and a great vinegar flavor that does not over power at all. Great for a quick weeknight dinner. From Fine Cooking.
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Units: US | Metric
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon extra-virgin olive oil
- 3/4 lb dry penne pasta or 3/4 lb ziti pasta
- 1 lb sweet Italian sausage, casings removed (4 - 5 links)
- 2 large garlic cloves, minced
- 1 (28 ounce) can whole canned tomatoes
- 2 -3 pickled italian hot cherry peppers, cored, seeded, and diced (about 1-1/2 Tbs. from jarred)
- 2/3 cup freshly grated parmigiano-reggiano cheese, plus more for sprinkling
- fresh ground black pepper
- 8 ounces shredded mozzarella cheese (2 cups)
- 1In a large covered pot, bring 4 quarts salted water to a boil. With 1 teaspoon olive oil, lightly grease an 8x11-inch baking dish.
- 2Add the penne or ziti to the boiling water and cook until it’s just tender but still firm to the tooth. Drain the pasta well and return it to its cooking pot.
- 3Meanwhile, heat the remaining 2 tablespoons olive oil in a large straightsided skillet over medium-high heat. When the oil is hot, add the sausage, let it sit for a minute and then start stirring and breaking it into bite-size pieces with the side of a slotted metal spoon. Cook until lightly browned, another 3-4 minutes. Transfer to a plate using the slotted spoon.
- 4Add the garlic to the pan, season with salt and cook, stirring constantly, until it colors slightly, about 30 seconds. Add the tomatoes and their juices and cook at a rapid simmer, stirring occasionally and breaking up the tomatoes with the spoon, for 5 minutes so the sauce thickens slightly.
- 5Meanwhile, position an oven rack about 6 inches from the broiler element and heat the broiler on high. Stir the sausage and its juices, the diced peppers, and 1/3 cup of the Parmigiano into the sauce. Cook, stirring, until the sausage is cooked through, 3 to 5 minutes. Taste for salt and pepper.
- 6Pour the sauce over the cooked pasta in the pot and stir well. Spread the pasta and sauce evenly in the baking dish or gratin dishes. Sprinkle with the mozzarella and the remaining 1/3 cup Parmigiano.
- 7Place dish in oven and broil until the cheese melts and browns in places, 2 to 4 minutes. (check often to be sure they don’t burn). Serve immediately with more Parmigiano.
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Nutritional Facts for Double-Cheese Penne With Sausage & Hot Cherry Peppers
Serving Size: 1 (501 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 815.4
- Calories from Fat 323
- Total Fat 35.9 g
- Saturated Fat 14.8 g
- Cholesterol 88.5 mg
- Sodium 1520.3 mg
- Total Carbohydrate 82.4 g
- Dietary Fiber 11.7 g
- Sugars 6.6 g
- Protein 44.4 g