Sausage and Pancetta Baked penne
60 Minutes | Serves 4
½ lb Penne Pasta
½ Medium-Sized Yellow Onion Small Diced
4 oz Pancetta Diced
6 Garlic Cloves Minced
½ lb Sweet Italian Sausage Casing Removed
1½ tsp Red Pepper Flakes
1 lb Fresh Mozzarella Cheese
½ cup Grated Parmesan Cheese
12-15 Fresh Basil Leaves
1, 28 oz Can San Marzano Whole Tomatoes
2 Tbsp Extra Virgin Olive Oil
½ cup Red Wine
1½ tsp Kosher Salt
½ tsp Coarse Ground Black Pepper
Place a large pasta pot of salted water on high heat.
Preheat the oven to 400 degrees.
Place a large cast iron skillet or sauté pan on medium heat. When heated, add the pancetta. Cook for approximately 5 minutes or until the pancetta is crispy. Use a slotted spoon to remove the pancetta and place on paper towels to drain.
Break the sausage into bite-sized pieces and add to the pan. Cook for 3-5 minutes until the sausage is browned. Remove from the pan and set aside.
Add the onions, garlic and red pepper flakes. Cook for approximately 3 minutes or until the onions are softened. Add the red wine and cook until reduced by at least half.
Hand-crush the San Marzano tomatoes and add to the pan. Add all of the contents of the can.
Add the penne pasta to the pot of boiling water. Boil for 3 minutes. Transfer the par-cooked pasta and 1 cup of the pasta water to the pan. Stir all ingredients together and cook for an additional 3 minutes.
Add the Parmesan cheese, cooked sausage, kosher salt and black pepper. Stir all ingredients together.
Break up the fresh mozzarella cheese and evenly distribute over the top of the pasta. Break up the basil leaves and top the mozzarella. Distribute the crispy pancetta on top.
Bake for 20 minutes. Allow to cool for 5 minutes and serve.
½ lb Penne Pasta
½ Medium-Sized Yellow Onion Small Diced
4 oz Pancetta Diced
6 Garlic Cloves Minced
½ lb Sweet Italian Sausage Casing Removed
1½ tsp Red Pepper Flakes
1 lb Fresh Mozzarella Cheese
½ cup Grated Parmesan Cheese
12-15 Fresh Basil Leaves
1, 28 oz Can San Marzano Whole Tomatoes
2 Tbsp Extra Virgin Olive Oil
½ cup Red Wine
1½ tsp Kosher Salt
½ tsp Coarse Ground Black Pepper
Place a large pasta pot of salted water on high heat.
Preheat the oven to 400 degrees.
Place a large cast iron skillet or sauté pan on medium heat. When heated, add the pancetta. Cook for approximately 5 minutes or until the pancetta is crispy. Use a slotted spoon to remove the pancetta and place on paper towels to drain.
Break the sausage into bite-sized pieces and add to the pan. Cook for 3-5 minutes until the sausage is browned. Remove from the pan and set aside.
Add the onions, garlic and red pepper flakes. Cook for approximately 3 minutes or until the onions are softened. Add the red wine and cook until reduced by at least half.
Hand-crush the San Marzano tomatoes and add to the pan. Add all of the contents of the can.
Add the penne pasta to the pot of boiling water. Boil for 3 minutes. Transfer the par-cooked pasta and 1 cup of the pasta water to the pan. Stir all ingredients together and cook for an additional 3 minutes.
Add the Parmesan cheese, cooked sausage, kosher salt and black pepper. Stir all ingredients together.
Break up the fresh mozzarella cheese and evenly distribute over the top of the pasta. Break up the basil leaves and top the mozzarella. Distribute the crispy pancetta on top.
Bake for 20 minutes. Allow to cool for 5 minutes and serve.