For more WCW recipes check out Shan's Place.
This the perfect thing to make on a chilly night. It tastes even better the next day. I found this recipe in a Williams-Sonoma catalog. Usually I'm not a fan of chicken or turkey sausage but this recipe is full of flavor.
2 tablespoons olive oil
1 yellow onion, chopped
2 garlic cloves, minced
3/4 lb. chicken or turkey sausage, casings removed
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon hot red pepper chile flakes
1 can (28 oz.) tomatoes in puree, tomatoes coarsely chopped and puree reserved
Salt to taste
1 lb. penne pasta
1 1/4 cups ricotta cheese
2 cups shredded fontina or mozzarella cheese
1/2 cup grated Parmigiano-Reggiano cheese
In a large dutch oven/heavy sauce pan over medium heat, warm oil. And onion and cook until golden, about 5 minutes. Add garlic and cook, stirring for 1 minute. Add sausage and cook, breaking it up into bite-sized pieces, until no longer pink, about 6 minutes.
Stir in basil, oregano, and red pepper flakes. Add tomatoes with puree and bring to a boil. Reduce heat to medium-low and simmer stirring occasionally, until thickened, 10-12 minutes. Taste and adjust seasonings.
Preheat over to 350F. Lightly oil a baking dish. Bring a large pot of water to a boil over high heat. Salt water, cook pasta until barely al dente. Drain.
In a large bowl, toss pasta with sauce, ricotta and fontina. Spread in the baking dish and sprinkle with Parmigiano-Reggiano. Bake until cheeses are melted and tips of pasta are crusty, about 30 minutes.
Let stand 5 minutes before serving. Serve hot. Serves 6-8.