Saturday, July 25, 2015

Red Pepper Pasta Bake

Kathleen put this together rather quickly one night.  Jenna and her friend, Shelby, were headed to Arkansas and we ate this before they left after work.  Yummy!  Our changed are in bold print.
Red Pepper Pasta Bake

6 ounces penne pasta
1 (12-ounce) jar roasted red peppers We used 16 oz jar
1/2 cup grated Parmesan
2 teaspoons honey
1/2 teaspoon crushed red pepper flakes, or more, to taste
Kosher salt and freshly ground black pepper, to taste
3 tablespoons olive oil, divded
2 cloves garlic, minced
8 ounces spicy Italian sausage, casings removed We did not use this, but served with chicken.
1 1/2 cups shredded mozzarella cheese

Preheat oven to 400 degrees F. Lightly coat an 8x8 baking dish with nonstick spray.

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

To make the red pepper sauce, combine red peppers, Parmesan, honey and red pepper flakes in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add 2 tablespoons olive oil in a slow stream until emulsified; set aside.

Heat remaining 1 tablespoon olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Add sausage and cook until browned, about 5 minutes, making sure to crumble the sausage as it cooks. Stir in pasta and red pepper mixture until well combined.

Add pasta to prepared baking dish and top with mozzarella. Place into oven and bake until cheese has melted, about 5-10 minutes.   We did not do this.  We just poured the sauce over the pasta and served.

Serve immediately.

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