baked penne

Baked Penne with Sausage, Mozzarella and Tomatoes

Serves 4.  I use canned diced tomatoes if good farm fresh tomatoes are not available.  This is a delicious combination of red and white sauces.

            2 tsp. olive oil                                       1 c. hot milk

            ¾ lb. sweet Italian sausages                  salt and fresh ground black pepper

            3 cloves garlic, sliced                            ½ c. coarsely chopped fresh basil

            3 c. chopped tomatoes                         8 oz. penne

            ½ tsp. red pepper flakes                       6 oz. fresh mozzarella, cut into 1” cubes

            ½ tsp. dried oregano                             ¼ c. fresh grated Parmigiano-

            2 Tbs. butter                                           Reggiano cheese

            2 Tbs. flour

Heat oven to 400 degrees.  Bring a large pot of salted water to a boil.  Meanwhile, in a large skillet heat oil over medium.  Add sausages and cook for a few minutes until firm.  Remove sausages from the pan and allow to cool; cut into slices and return to skillet over medium heat to cook until they start to brown.  Add garlic and sauté briefly; then add tomatoes, pepper flakes and oregano and cook for a few minutes (you don’t want the tomatoes to break down, keep them chunky).

Make the white sauce:  melt butter in a saucepan over medium heat.  Add flour and stir until smooth.  Cook for about 2 minutes before gradually whisking in the hot milk until it is smooth.  Continue cooking until it begins to thicken.  Season to taste with salt and pepper.

Add white sauce to the tomato/sausage mixture and stir until well combined.  Stir in the basil.

Meanwhile, once the salted water reaches a boil, cook penne until it is about a minute away from al dente.  Drain well, reserving ½ c. of the cooking eater; add the cooked pasta to the sausage-tomato-white sauce and mix well.  If mixture seems too dry, add some of the reserved cooking water.

Transfer half of pasta mixture to a greased baking dish, layer with the mozzarella and cover with remaining pasta.  Sprinkle Parmigiano-Reggiano over the top and place on the hot oven’s upper rack.  Bake 15-20 minutes or until a light golden crust forms.  Remove and let rest for 10 minutes before serving.