Remember I said I put this week’s menu together from randomly leafing through magazines… Talk about random – This is from Working Mother, November 1985. Holy cow! I’m a recipe pack rat.
This was actually VERY good. Restaurant quality. Tasty, yummy – will definitely make this one again!
I give credit for a lot of the tastiness in this dish to Hungry Hill Sausage, a local specialty meat store where we buy our sausage.
Ingredients:
4 cups fusilli (corkscrew-shaped pasta)
1 teaspoon salt
1 tablespoon olive oil
1 green pepper, diced
1/2 medium onion, diced
2 cloves garlic, minced
1 pound Italian sausage
1 teaspoon oregano
1 can (16 ounces) plum tomatoes
1/2 pound grated mozzarella cheese
Preheat oven to 350º.
Cook pasta according to package directions. Drain in colander and cool under running water.
Meanwhile, over high heat in medium skillet (I used the cast iron skillet) heat olive oil. Add sausage and saute, breaking up meat as it cooks, about 3 to 4 minutes. Drain. Add pepper, onion, and garlic. Reduce heat to medium and continue cooking an additional 5 to 7 minutes. Add tomatoes, stirring well and breaking them up.
Add pasta, tossing to coat pasta with sausage mixture. Turn into a baking dish (you can skip this step and save washing another dish if you use the cast iron skillet) and cover with cheese.
Place skillet on a sheet pan and bake in 350º oven 30 to 40 mins. until bubbly, heated through, and cheese is starting to turn golden.
Now you wonder, looking at the picture, where oh where is the fusilli? Well, I could not find any at my local store. I didn’t feel like running around all over NW Indiana looking for curly noodles. I needed linguine so I bought 2 boxes. Viola! Fusilli into linguine. Actually, I think penne would be the best choice for this dish.
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