Baked pasta with tomato and sausage is a simple first course, a recipe I prepared with whatever was in the fridge without weighing anything, just by feel. And as it happens every time, it’s these kinds of thrown-together recipes that turn out to be the best and receive unexpected success at the table. Since the baked pasta with tomato and sausage was so well liked, here it is for you. I’ll try to write all the ingredient weights properly. Let’s see.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stovetop, Oven, Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 7 oz penne (or other short pasta of choice)
- 2 sausages
- 1 cup béchamel sauce
- 5 oz Asiago cheese (or mozzarella)
- 10.5 oz tomato puree
- 2 tbsps extra virgin olive oil
- to taste salt
- 1 oz grated Parmesan cheese
- 1/2 onion
Tools
- 1 Cutting Board
- 1 Knife kitchen
- 1 Saucepan
- 1 Pot for pasta
- 1 Baking Dish oven
Steps
Peel the onion and slice it finely. Heat the oil in a saucepan and sauté the onion over low heat. Remove the skin from the sausages and crumble them directly into the saucepan. Let them brown. Add the tomato puree, season with salt, and cook for about ten minutes, stirring occasionally. Cut the Asiago cheese into small cubes. Boil the pasta in plenty of salted water for the time indicated on the package. Drain the pasta, dress it with the sauce, béchamel, and grated Parmesan (keeping a little aside), mix well, then also add the Asiago cubes and mix again. Transfer the pasta to an ovenproof dish, sprinkle with the remaining Parmesan, and bake at 356°F for 30 minutes or until the surface is au gratin and a crispy crust has formed. Serve the baked pasta with tomato and sausage hot.
