Pasta Rustica
Pasta Rustica
I've been making this signature dish for friends and family for about 20 years. The original recipe called for ground chicken, which I found flavorless. A few other tweaks were required to make this dish the crowd-pleaser it is today!
Equipment
Ingredients
- 2 tbsp extra virgin olive oil
- 2 cloves garlic minced
- 1 red onion chopped
- 1 lb Italian sausage casings removed
- 1 tsp dried basil
- 1 tsp dried oregano
- ¼ tsp red pepper flakes
- 28 oz canned tomatoes crushed
- 1 cup red wine
- 1 tsp salt
- 1 lb penne pasta
- 2 cups ricotta cheese
- 2 cups mozzarella cheese shredded
- ½ cup parmesan cheese shredded
- Handful fresh basil shredded
Instructions
- In a 5 quart Dutch oven on medium heat add, the olive oil
- Add the chopped onions and sauté 5 minutes
- Add the minced garlic and sauté 1 minute
- Add the sausage, breaking it up into bitesize pieces, cooking for 6 minutes
- Add dried herbs and red pepper flakes, and stir
- Add the canned tomatoes with their juices, the red wine, and salt
- Bring to a boil and let simmer for 30 minutes
- Meanwhile, cook the pasta to al dente
- Place the cooked pasta in a well-oiled baking dish
- Add the ricotta cheese to the pasta and mix well
- Add the sauce to the pasta and mix
- Top with mozzarella cheese
- Place in a 375° oven for 25-30 minutes. The cheese will be melted and just getting a bit of golden brown.
- Remove from oven, let sit for 5 minutes
- Top with parmesan cheese and shredded fresh basil
Notes
Grated mozzarella is easiest, but I also like to slice fresh mozzarella sliced and place it on top.
Serve with garlic bread and your favorite red wine.
