Servings:4-6
There’s something about a baked pasta that makes a regular ol’ pasta night seem like something special. This one, with sausage, tomatoes, garlic, and two cheeses, is a family-favorite.
betway电子竞技俱乐部
- Kosher salt
- 2 Tbs. plus 1 tsp. extra-virgin olive oil
- 3/4 lb. dried penne or ziti
- 1磅甜的意大利香肠（4或5个链接），卸下套管
- 2个大丁香大蒜，切碎（约2茶匙）。
- 1 can (28 oz.) whole peeled tomatoes
- 2 or 3 pickled Italian hot cherry peppers (from the jar), cored, seeded, and diced (about 1-1/2 Tbs.)
- 2/3 cup freshly grated Parmigiano-Reggiano (about 2-1/2 oz.); more for sprinkling
- Freshly ground black pepper
- 8 oz. shredded low-moisture part-skim mozzarella (about 2 cups)
Nutritional Information
- Nutritional Sample Size based on six servings
- Calories (kcal) : 610
- Fat Calories (kcal): 250
- Fat (g): 28
- Saturated Fat (g): 11
- Polyunsaturated Fat (g): 3
- 单不饱和脂肪（G）：13
- Cholesterol (mg): 65
- Sodium (mg): 1270
- Carbohydrates (g): 49
- Fiber (g): 4
- Protein (g): 40
Preparation
- 在一个大覆盖的锅中，将4夸脱的盐水煮沸。轻轻润滑一件8×11英寸的烤盘或6个单独的（1-1/2杯），带有1茶匙。橄榄油。
- Add the penne or ziti to the boiling water and cook until it’s just tender but still firm to the tooth, about 11 minutes. Drain the pasta well and return it to its cooking pot.
- 同时，加热剩余的2汤匙。在大型直式煎锅中以中火加油。当油热时，加入香肠，让它静置一分钟，然后开始搅拌并将其分成咬合的金属汤匙侧面。煮至浅褐色，再煮2至3分钟。使用开槽的勺子将其转移到板上。
- Add the garlic to the pan, season with salt, and cook, stirring constantly, until it colors slightly, about 30 seconds. Add the tomatoes and their juices and cook at a rapid simmer, stirring occasionally and breaking up the tomatoes with the spoon, for 5 minutes so the sauce thickens slightly.
- 同时，将一个烤箱架放置在距肉鸡元件约6英寸的烤箱架，然后将肉鸡加热。将香肠及其果汁，切成丁的辣椒和1/3杯的帕米亚诺搅拌入酱汁中。煮，搅拌，直到煮3至5分钟。品尝盐和胡椒粉。将酱汁倒在锅中的煮熟的意大利面上，搅拌均匀。将意大利面和酱汁均匀地撒在烤盘或葡萄酒菜肴中。撒上马苏里拉奶酪和剩下的1/3杯帕米亚诺。将烤盘或食品菜放在烤盘上，然后烤奶酪，直到奶酪在2至4分钟的位置融化和棕色。（经常检查以确保它们不会燃烧）。如果您愿意，请立即与更多的Parmigiano一起食用。
Ingredient Spotlight
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IN THIS RECIPESweet Italian Sausage
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IN THIS RECIPEPenne Pasta
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FEATUREDShishito Peppers
Reviews
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评论（9个评论）
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Krispie| 08/26/2016This was super easy and tasty but not as wonderful as many of the fine cooking recipes I have madeI would definately make it again because it was so easy and everyone ate it - it is just that I have become spoiled by the fact that when I cook fine cooking recipes, everyone raves about my cooking - and they just mentioned it was good this time!
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塔玛拉米| 12/18/2013
可口的！我使用了温和的意大利鸡肉香肠，还有甜/热的红辣椒代替樱桃辣椒。结果很棒。好风味。现在可能是我最喜欢的意大利面菜！
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bakesalot| 11/21/2013This was okay -- just not very special. I will go back to my own time-tested pasta and sauce converted to a baked pasta. I was intrigued by cherry peppers, which I'd never used before, but was not impressed. I think dried red pepper flakes give better flavor when I want heat. My sauce usually consists of tomatoes (canned and fresh), lots of garlic, onion, mushrooms, capers, Worcestershire (or anchovies), basil and oregano,and red pepper flakes. Bake with pasta mixed with sauce, topped with Mozarella and served with Romano or Parm.
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