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!

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Prep Time 15

Cook Time 1

Resting time 5

Course Dinner

Cuisine Italian

Servings

Calories 690 kcal

Equipment

Dutch Oven

Large baking dish

Stock pot

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.

Nutrition

Calories: 690kcalCarbohydrates: 52gProtein: 32gFat: 36gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 97mgSodium: 1179mgPotassium: 619mgFiber: 3gSugar: 5gVitamin A: 598IUVitamin C: 12mgCalcium: 487mgIron: 3mg

Keyword pasta