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    Italian Festival Bake

    Source of Recipe


    Recipe Introduction

    Add a little heat to your Italian festival with a pinch of dried hot peppers to a traditional Italian sausage-tomato sauce. Serve with a tossed garden salad and Italian bread.

    List of Ingredients

    1 pound Italian sausage, mild or hot
    1 cup chopped onion
    1/3 cup dry red wine
    1/4 tsp. (or more to taste) dried crushed red pepper
    1 28-ounce can chunky crushed tomatoes
    1 tsp. dried basil
    1 tsp. dried oregano
    1/2 pound dried pasta such as rotini or penne
    nonstick cooking spray
    1 cup mozzarella cheese, shredded
    1/3 cup grated Parmesan cheese


    Cook pasta as package directs. Preheat oven to 350F. Squeeze sausage out of the casings into a large skillet. Over medium-high heat, cook sausage and onion. Break up sausage into medium chunks. Cook until sausage is no longer pink and onion is tender, about 6 minutes. Drain pan drippings. Stir in wine and crushed pepper. Simmer for 3-4 minutes. Stir in tomatoes and herbs. Cover and simmer for 5 minutes. Stir together the sausage/tomato mixture and drained pasta. Spray a 9 x 13 inch baking dish with cooking spray. Pour the mixture into the dish and sprinkle mozzarella evenly over top. Sprinkle Parmesan on top of mozzarella. Cover with aluminum foil. Bake 25-30 minutes, removing foil for last 10-15 min. Let cool 5 min. before serving.




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