Name: Baked Pasta Piccante
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 2 hot Italian sausages; 2 cups heavy cream; 1/2 cup chicken stock; 1/2 cup pecorino romano cheese, grated; 1/2 cup Fontina cheese, shredded; 2 tablespoons ricotta cheese; 2 jalapeno peppers, chopped; 6 fresh sage leaves; 1 teaspoon kosher salt; 1 red pepper, thinly sliced; 1 yellow pepper, thinly sliced; 4 tablespoons butter, melted; 1 lb penne rigate or 1 lb rotini pasta

Recipe by Gingerbear

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Ready In:: 1hr
Serves:
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ingredients

2 hot Italian sausages
2 cups heavy cream
¹⁄₂ cup chicken stock
¹⁄₂ cup pecorino romano cheese, grated
¹⁄₂ cup Fontina cheese, shredded
2 tablespoons ricotta cheese
2 jalapeno peppers, chopped
6 fresh sage leaves
1 teaspoon kosher salt
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
4 tablespoons butter, melted
1 lb penne rigate or 1 lb rotini pasta

directions

Preheat oven to 350 degrees.
Parboil sausages in water to cover for 8 minutes.
Drain and cool.
,slice into 1 inch thick rounds.
Bring 5 quarts of salted water to a boil.
In large bowl mix: sausages with cream, stock, cheeses, jalapeno, sage and salt.
In small bowl toss bell peppers with butter.
Parboil pasta for 4 minutes.
Drain and fold into other ingredients in a large bowl.
Divide into 6-8 shallow ceramic baking dishes.
Place pepper on top.
Bake until brown and bubbly (7-10 minutes).

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