Baked Pasta With Italian Sausage | Dorothy Lane Market

Baked Pasta With Italian Sausage

PREP TIME 20 mins
COOK TIME 20 mins
SERVINGS 6
Chef Carrie Walters
  • POSTED Sep 1st, 2022
  • BY Chef Carrie Walters

INGREDIENTS

  • 1 lb penne or ziti pasta
  • 2 Tbsp DLM Pure Olive Oil
  • 1½ lbs bulk DLM Italian Sausage
  • 4 cloves garlic, minced
  • 1 (28-oz) can crushed tomatoes
  • 1 tsp salt
  • Pinch of sugar, if desired
  • ¼ tsp crushed red pepper flakes
  • 1 cup DLM A2 Heavy Whipping Cream
  • ½ cup grated Pecorino Romano cheese
  • ⅓ cup fresh basil, chopped
  • 2 cups (8 oz) mozzarella cheese, shredded

INSTRUCTIONS

1
Preheat the oven to 425°F and set the oven rack in the middle position.
2
In boiling salted water, cook the pasta to very al dente according to the package directions, about 7 minutes. Drain and add the pasta back to the pot. Set aside.
3
Heat oil in a sauté pan over medium high heat, then cook and crumble the sausage until no pink remains.
4
Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 2 tablespoons of the fat from the pan.
5
Sauté the garlic briefly and add the tomatoes, salt, sugar, and red pepper flakes. Simmer uncovered for 10 minutes.
6
Add heavy cream, 1/3 cup of the Pecorino Romano, cooked sausage, and basil to the pan; stir until evenly combined. Add cooked pasta and stir.
7
Spoon half of the mixture in a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella and half of the remaining Pecorino Romano.
8
Spoon remaining pasta mixture on top and sprinkle with the remaining mozzarella and Pecorino Romano.
9
Bake uncovered until cheese is melted and browned, 15 to 20 minutes.

IN THIS RECIPE

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Baked Pasta With Italian Sausage

Dorothy Lane Market
PREP TIME 20 mins
COOK TIME 20 mins
SERVINGS 6

INGREDIENTS

  • 1 lb penne or ziti pasta
  • 2 Tbsp DLM Pure Olive Oil
  • 1½ lbs bulk DLM Italian Sausage
  • 4 cloves garlic, minced
  • 1 (28-oz) can crushed tomatoes
  • 1 tsp salt
  • Pinch of sugar, if desired
  • ¼ tsp crushed red pepper flakes
  • 1 cup DLM A2 Heavy Whipping Cream
  • ½ cup grated Pecorino Romano cheese
  • ⅓ cup fresh basil, chopped
  • 2 cups (8 oz) mozzarella cheese, shredded

INSTRUCTIONS

1
Preheat the oven to 425°F and set the oven rack in the middle position.
2
In boiling salted water, cook the pasta to very al dente according to the package directions, about 7 minutes. Drain and add the pasta back to the pot. Set aside.
3
Heat oil in a sauté pan over medium high heat, then cook and crumble the sausage until no pink remains.
4
Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 2 tablespoons of the fat from the pan.
5
Sauté the garlic briefly and add the tomatoes, salt, sugar, and red pepper flakes. Simmer uncovered for 10 minutes.
6
Add heavy cream, 1/3 cup of the Pecorino Romano, cooked sausage, and basil to the pan; stir until evenly combined. Add cooked pasta and stir.
7
Spoon half of the mixture in a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella and half of the remaining Pecorino Romano.
8
Spoon remaining pasta mixture on top and sprinkle with the remaining mozzarella and Pecorino Romano.
9
Bake uncovered until cheese is melted and browned, 15 to 20 minutes.

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