Penne Rustica

PENNE RUSTICA- Dayna Checketts

2 tsp olive oil
1 yellow onion
2 cloves of garlic, minced
1 pound hot sausage
1 tsp dried basil
1 tsp oregano
1/4 tsp red pepper
1 can tomatoes
1 cup water
salt
1 pound penne or other tube shaped pasta
2 cups ricotta cheese
2 cups mozzarella cheese
1/2 cup parmesan cheese

In a large frying pan, heat the oil over med. Add the
onion and cook until golden, about 5 min. Add the garlic
and cook, stirring for 1 min. 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 min.
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 med-low and simmer uncovered,
stirring occasionally, until slightly thickened, about 30
min. Taste and adjust the seasoning. Preheat the oven
to 350 degrees. Lightly oil a shallow baking dish. Start
cooking the pasta and make sure the water is salted. Cook
until pasta is barely al dente, about 10-12 min. DO NOT
OVERCOOK. Drain well.

In a large bowl, toss the pasta with sauce, ricotta and
mozzarella cheese. Spread in the prepared baking dish
and sprinkle with parm. cheese. Bake until the cheeses are
melted and the tops of the pasta are crusty, about 30 min.
Remove and let stand for 5 min.


"This is a recipe that has been tweeked over time to finally be where it is today. I love playing with recipes until I get them exactly how I want them, and this is one of them! We love this meal in the winter because it is hearty and tastes wonderful!"