Pasta sapore piccante
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Italian sausage; hot | |
| 2 | cups | Heavy cream |
| ½ | cup | Chicken stock |
| ½ | cup | Pecorino Romano cheese; grated |
| ½ | cup | Fontina cheese; coarsely shredded |
| 2 | tablespoons | Ricotta cheese |
| 2 | Jalapeno peppers; seeded and chopped | |
| 6 | Fresh sage; leaves, see note | |
| 1 | teaspoon | Kosher salt |
| 1 | Red bell pepper; seeded and sliced | |
| 1 | Yellow bell pepper; seeded and sliced | |
| 4 | tablespoons | Unsalted butter; melted |
| 1 | pounds | Penne rigate or rotini; imported |
Directions
1.Preheat the oven to 500 degrees F.
2.Parboil the sausages in enough water to cover for 8 min. This helps rid them of excess fat and ensures that they will be fully cooked in the sauce.
Drain the sausages and allow them to cool enough to handle; slice into ⅛-inch thick rounds.
3.Bring 5 quarts of salted water to a boil in a stock pot.
4.In a large bowl, mix the sausages with the cream, chicken stock, cheeses, jalapenos, sage and salt. In a small bowl, toss the bell peppers with the melted butter to coat.
5.Parboil the pasta for 4 min. Drain well and fold into the other ingredients in the large bowl.
6.Divide the mixture among 6 to 8 individual, shallow, ceramic baking dishes (1-½ to 2 c. capacity). Arrange the pepper slices on top in concentric circles and bake until bubbly and brown on top, 7 to 10 min.
Copyright credit: 1991 by Johanne Killeen and George Germon © 1996 Lifetime Entertainment Services. All rights reserved.
NOTES : Though the sage provides a special flavor to this dish, it is not essential to its success. If you cannot find fresh sage, do not substitute dried. Simply eliminate it from the recipe.
Recipe by: www.Lifetimetv.com
Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 30, 1998