Castellane Pasta With Sausage Peppers Cherry Tomaotes And Marjoram Recipes

DOUBLE-CHEESE PENNE WITH SAUSAGE & HOT CHERRY PEPPERS

Steps:

• In a large covered pot, bring 4 quarts salted water to a boil. With 1 teaspoon olive oil, lightly grease an 8x11-inch baking dish.
• Add the penne or ziti to the boiling water and cook until it's just tender but still firm to the tooth. Drain the pasta well and return it to its cooking pot.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a large straightsided skillet over medium-high heat. When the oil is hot, add the sausage, let it sit for a minute and then start stirring and breaking it into bite-size pieces with the side of a slotted metal spoon. Cook until lightly browned, another 3-4 minutes. Transfer to a plate using the slotted spoon.
• Add the garlic to the pan, season with salt and cook, stirring constantly, until it colors slightly, about 30 seconds. Add the tomatoes and their juices and cook at a rapid simmer, stirring occasionally and breaking up the tomatoes with the spoon, for 5 minutes so the sauce thickens slightly.
• Meanwhile, position an oven rack about 6 inches from the broiler element and heat the broiler on high. Stir the sausage and its juices, the diced peppers, and 1/3 cup of the Parmigiano into the sauce. Cook, stirring, until the sausage is cooked through, 3 to 5 minutes. Taste for salt and pepper.
• Pour the sauce over the cooked pasta in the pot and stir well. Spread the pasta and sauce evenly in the baking dish or gratin dishes. Sprinkle with the mozzarella and the remaining 1/3 cup Parmigiano.
• Place dish in oven and broil until the cheese melts and browns in places, 2 to 4 minutes. (check often to be sure they don't burn). Serve immediately with more Parmigiano.

CASTELLANE PASTA WITH SAUSAGE, PEPPERS, CHERRY TOMAOTES RECIPE

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add sausages; sauté until browned, breaking up with back of fork, about 5 minutes. Add peppers and onion; sauté until soft and onion is golden brown, about 13 minutes. Stir in marjoram, then tomatoes. Simmer until tomatoes soften and release their juices, crushing with back of fork, about 5 minutes. Season generously to taste with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add sausage mixture and goat cheese; stir to blend. Transfer pasta to plates and serve. This recipe yields 4 to 6 servings.

CASTELLANE PASTA WITH SAUSAGE, PEPPERS, CHERRY TOMAOTES, AND MARJORAM

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add sausages; sauté until browned, breaking up with back of fork, about 5 minutes. Add peppers and onion; sauté until soft and onion is golden brown, about 13 minutes. Stir in marjoram, then tomatoes. Simmer until tomatoes soften and release their juices, crushing with back of fork, about 5 minutes. Season generously to taste with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain.
• Return pasta to pot. Add sausage mixture and goat cheese; stir to blend. Transfer pasta to plates and serve.