Ingredients
- • 4 tablespoons extra-virgin olive oil shopping list
- • 1 pound sweet Italian sausage, cut crosswise into 1-inch slices shopping list
- • 1 pound hot italian sausage, cut crosswise into 1-inch slices shopping list
- • 4 cups thinly sliced onions shopping list
- • 1 3/4 teaspoons salt shopping list
- • 3/4 teaspoon freshly ground black pepper shopping list
- • 1/4 cup thinly sliced fresh basil leaves shopping list
- • 1 tablespoon minced garlic shopping list
- • 1/2 cup vodka shopping list
- • 2 (16-ounce) cans crushed whole tomatoes, with their juice shopping list
- • 1 teaspoon Essence, recipe follows shopping list
- • 1/2 cup heavy cream shopping list
- • 1 tablespoon olive oil shopping list
- • 1 pound penne pasta shopping list
- • 15 ounces ricotta shopping list
- • 1 cup grated parmigiano-Reggiano shopping list
- • 11/2 cups grated mozzarella shopping list
- • crusty bread , for serving shopping list
How to make it
- Preheat the oven to 350 degrees F.
- Heat 2 tablespoons extra-virgin olive oil in a large skillet or saucepan over high heat. Add the sausages and cook, stirring, until browned, 4 to 5 minutes. Add the onions, 3/4 teaspoon salt, and the black pepper. Cook, stirring occasionally, until the onions are just soft, about 4 minutes. Add the basil and garlic, and cook, stirring, for 2 minutes. Add the vodka and tomatoes; reduce the heat to medium-low, and simmer, uncovered, stirring occasionally, for 40 minutes. Add the Essence and heavy cream, stir to mix, and simmer for 5 minutes. Remove from the heat.
- To cook the pasta, combine 4 quarts water, the 1 tablespoon olive oil, and the remaining 1 teaspoon salt in a large pot over high heat. Bring to a boil, add the pasta, and cook until al dente, 12 to 14 minutes. Remove from the heat and drain well. Combine half of the ricotta cheese and half of the Parmigiano-Reggiano with the remaining 2 tablespoons extra-virgin olive oil in a large mixing bowl. Add the pasta and toss to coat evenly. Add the sausage mixture and mix well. Add the remaining ricotta cheese and the remaining Parmigiano-Reggiano and mix well.
- Transfer the mixture to a 9 by 13-inch baking dish. Sprinkle with the mozzarella. Bake until bubbly and golden, about 45 minutes. Remove from the oven. Serve warm with crusty bread.
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Combine all ingredients thoroughly.
- Yield: 2/3 cup
People Who Like This Dish 8
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- albys1 Broomall, Pennsylvania
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The Rating
Reviewed by 6 people-
Another really good recipe.
albys1
in Broomall loved it
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Wow, wasn't expecting it to be something I would have to print now to make this week Excellent. 5 from me
cookingforfun
in Marblehead loved it
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wow this sounds incredible thank you
five
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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