Pasta Rustica With Chicken Sausage and Three Cheeses

Recipe by Dr. Jenny
READY IN: 1hr 25mins




  • In a large Dutch oven, heat the oil over medium heat. Add the onion and cook until golden, about 5 minutes.
  • Add the garlic and cook, stirring, for 1 minute.
  • Add the sausage and cook, breaking it up into bite-sized pieces with the side of a spoon, until the sausage loses its pink color, about 6 minutes.
  • Stir in the basil, oregano, and red pepper flakes.
  • Add the tomatoes with their puree and the water and bring to a boil.
  • Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until slightly thickened, about 30 minutes. Taste and adjust the seasoning.
  • Preheat the oven to 350°F Lightly oil a shallow 3-quart (3-l) baking dish.
  • Bring a large pot three-fourths full of water to a boil. Salt the water, add the pasta, stir well, and cook until barely al dente, about 10-12 minutes. Do not overcook. Drain well.
  • In a large bowl, toss the pasta with the sauce, ricotta, and fontina cheese. Spread in the prepared baking dish and sprinkle with the Parmesan.
  • Bake until the cheeses are melted and the tips of the pasta are crusty, about 30 minutes. Remove from the oven and let stand for 5 minutes.
  • Serve hot.