Baked penne with sausage and ricotta
8 servings
30 minutes
Baked penne with sausage and ricotta is a dish with a rich history that absorbs the traditions of Jewish cuisine and Italian gastronomic accents. It combines the tenderness of ricotta, the creamy texture of cream, and the rich notes of tomatoes to create an astonishingly balanced flavor. The sausage adds spiciness, while oregano and red pepper provide a light zest. This recipe is perfect for cozy family dinners, and its rich taste and aroma make it indispensable on festive tables. The baked penne beautifully combines the softness of cheese with the appetizing crust of parmesan, turning a familiar dish into culinary art. It is best served hot, sprinkled with fresh herbs to emphasize the richness of flavors.
1
Place the pasta in a large bowl, pour boiling water over it, and generously salt it. During the first 10 minutes, stir twice and start preparing the other ingredients.
- Penne: 450 g
- Salt: to taste
2
Using a hand blender, blend the canned tomatoes until they reach a soft consistency but still have chunks; set aside half a cup of tomatoes. Mix the remaining tomatoes with cream and broth. Add salt to taste.
- Canned tomatoes: 700 g
- Cream 30% fat: 200 g
- Chicken broth: 200 ml
- Salt: to taste
3
Heat olive oil and butter in a saucepan over medium heat, stirring constantly until the butter melts. Add chopped sausage and cook for 5 minutes, stirring frequently. Add onion and garlic, reduce heat to medium, and continue to sauté for 5 minutes, stirring often. It's important that the vegetables do not turn brown.
- Extra virgin olive oil: 2 tablespoons
- Butter: 2 tablespoons
- Italian sausage (salsiccia): 450 g
- Onion: 1 head
4
Add oregano, red pepper flakes, and half of the chopped parsley, and cook for 1 minute.
- Dried oregano: 1 tablespoon
- Red chili pepper: 5 g
- Chopped parsley: 20 g
5
Add the creamy-tomato mixture to the sausage, drain the water from the pasta, and mix with the sauce. Stir in half of the ricotta and mozzarella into the pasta. Pour the remaining tomatoes over the pasta, add the remaining ricotta and crumbled mozzarella, and sprinkle with parmesan on top. Cover with a lid and cook on low heat for 3 minutes. After 3 minutes, remove and leave the pasta covered.
- Canned tomatoes: 700 g
- Ricotta cheese: 350 g
- Mozzarella cheese: 450 g
- Grated Parmesan cheese: 80 g
6
Open, sprinkle with parmesan and parsley. Serve hot.
- Grated Parmesan cheese: 80 g
- Chopped parsley: 20 g