(aka penne with whatever cheese you have in the fridge!)
adapted from The Barefoot Contessa
I like to prepare this in individual au gratin dishes that I can bake in and serve hot and gooey from the oven. Add the optional sausage for some protein.
Ingredients
1 14-oz can crushed tomatoes
2 C heavy cream
1 C shredded mozzarella
1/2 C freshly grated Pecorino Romano
1/2 C shredded fontina
1/4 C shredded goat cheese
1/4 C ricotta cheese
10 fresh basil leaves, roughly chopped (I don't have that right now)
1 t kosher salt
1/2 t red pepper flakes (I go light on this for Ellie)
1/2 t black pepper
1/2 lb of crumbled cooked mild Italian sausage (optional)
1 lb penne pasta
4 T butter (opt)
4 oz burrata cheese, torn into pieces (optional, I for sure don't have that now)
Preparation
Preheat oven to 475˚
Bring large pot of water to a boil
Combine all ingredients up to pepper in a large mixing bowl
Cook penne for just 5 minutes (it will be al dente - it will continue to cook)
Drain pasta and combine with ingredients in mixing bowl
Add sausage if you would like - I do
Transfer to a large baking dish
Dot with butter (opt) and bake until bubbly and brown - about 10-15 minutes
Take out of oven and top with burrata (optional but really who wouldn’t do this)
Let sit for 10 min before serving
Optional: add 1/2 lb of crumbled cooked mild Italian sausage
serves 6-8
Comentários