Chicken Sausage, Pepper And Onion Pasta Fake-Bake
Serves: 2
Leola Gaylord
1 January 1970
Based on User reviews:
44
Spice
49
Sweetness
53
Sourness
37
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
450 g
Rigatoni1
Salt3 tbsps
Extra-Virgin Olive Oil (divided)1
Green1 large
Onion (thinly sliced)4 cloves
Garlic (chopped)1 cup
White Wine (dry)1 cup
Ricotta CheeseDirections:
1
Place a pot of water on the stove to boil for pasta
2
When the water boils, salt it and cook pasta to al dente, with a bite to it
3
Prick sausages with a fork
4
Place chicken sausages in a large skillet and add 1 inch of water
5
Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan
6
Bring water to a boil then reduce heat a little
7
Allow all the liquid to cook away then brown and crisp the casings, 5 to 6 minutes
8
Preheat broiler
9
While pasta and sausage cook, heat a deep skillet over medium heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan
10
Add the peppers, onions and garlic and season with salt and pepper
11
When the sausages are cooked through, slice them on an angle and add them to the peppers and onions
12
Cook together until peppers and onions are tender and sliced sausages are crisp at edges then deglaze the pan with white wine or chicken stock
13
Stir in crushed tomatoes and bring to a bubble, reduce heat to low
14
Drain rigatoni and return to warm pot
15
Add ricotta cheese, salt and pepper, parsley and basil and half of the Parmigiano, a couple of handfuls, stir to combine
16
To assemble the "fake bake," place half the sausage, peppers, onions and sauce in the bottom of a baking dish
17
Top with all of the pasta and then the remaining sausage and sauce
18
Cover the top of the dish with the grated Parmigiano and place until broiler 2 minutes to brown cheese and set pasta