Pasta sapore piccante

Yield: 6 Servings

Measure Ingredient
2 \N 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 \N Jalapeno peppers; seeded and chopped
6 \N Fresh sage; leaves, see note
1 teaspoon Kosher salt
1 \N Red bell pepper; seeded and sliced
1 \N Yellow bell pepper; seeded and sliced
4 tablespoons Unsalted butter; melted
1 pounds Penne rigate or rotini; imported

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.

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Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 30, 1998

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