Sausage and Pancetta Baked Penne

A bubbling baked penne with sausage, crisp pancetta, tomatoes and fresh mozzarella.

Ingredients

• Pasta and Sauce — ½ lb Penne Pasta
• Pasta and Sauce — ½ Medium-Sized Yellow Onion Small Diced
• Pasta and Sauce — 4 oz Pancetta Diced
• Pasta and Sauce — 6 Garlic Cloves Minced
• Pasta and Sauce — ½ lb Sweet Italian Sausage Casing Removed
• Pasta and Sauce — 1½ tsp Red Pepper Flakes
• Pasta and Sauce — 1 lb Fresh Mozzarella Cheese
• Pasta and Sauce — ½ cup Grated Parmesan Cheese
• Pasta and Sauce — 12-15 Fresh Basil Leaves
• Pasta and Sauce — 1, 28 oz Can San Marzano Whole Tomatoes
• Pasta and Sauce — 2 Tbsp Extra Virgin Olive Oil
• Pasta and Sauce — ½ cup Red Wine
• Pasta and Sauce — 1½ tsp Kosher Salt
• Pasta and Sauce — ½ tsp Coarse Ground Black Pepper

Method

1. PREPARE AND BROWN: Heat the oven to 400°F and bring a pot of salted water to a boil. Cook the pancetta in a large oven-safe skillet over medium heat for about 5 minutes, until crisp. Remove with a slotted spoon. Add the sausage in bite-sized pieces and brown for 3–5 minutes, then remove.
2. MAKE THE SAUCE: Add the listed olive oil, onion, garlic and red pepper flakes to the skillet. Cook for about 3 minutes, until the onion softens. Add the wine and reduce by at least half. Crush the tomatoes by hand into the pan, adding all the juices.
3. ADD THE PASTA: Boil the penne for 3 minutes. Transfer to the skillet with 1 cup pasta water and cook for another 3 minutes, stirring. Mix in the Parmesan, sausage, salt and pepper.
4. TOP AND BAKE: Tear the mozzarella and basil over the pasta, then scatter the pancetta on top. Bake for 20 minutes. Let stand for 5 minutes before serving.