| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Grains | Italian | Lifetime, Tv | 6 | Servings |
INGREDIENTS
| 2 | Italian sausage; hot | |
| 2 | c | Heavy cream |
| 1/2 | c | Chicken stock |
| 1/2 | c | Pecorino Romano cheese; grated |
| 1/2 | c | Fontina cheese; coarsely shredded |
| 2 | tb | Ricotta cheese |
| 2 | Jalapeno peppers; seeded and chopped | |
| 6 | Fresh sage; leaves, see note | |
| 1 | ts | Kosher salt |
| 1 | Red bell pepper; seeded and sliced | |
| 1 | Yellow bell pepper; seeded and sliced | |
| 4 | tb | Unsalted butter; melted |
| 1 | lb | Penne rigate or rotini; imported |
INSTRUCTIONS
1.Preheat the oven to 500 degrees F. 2.Parboil the sausages in enough water to cover for 8 min. This helps rid them of excess fat and ensures that they will be fully cooked in the sauce. Drain the sausages and allow them to cool enough to handle; slice into 1/8-inch thick rounds. 3.Bring 5 quarts of salted water to a boil in a stock pot. 4.In a large bowl, mix the sausages with the cream, chicken stock, cheeses, jalapenos, sage and salt. In a small bowl, toss the bell peppers with the melted butter to coat. 5.Parboil the pasta for 4 min. Drain well and fold into the other ingredients in the large bowl. 6.Divide the mixture among 6 to 8 individual, shallow, ceramic baking dishes (1-1/2 to 2 c. capacity). Arrange the pepper slices on top in concentric circles and bake until bubbly and brown on top, 7 to 10 min. Copyright credit: 1991 by Johanne Killeen and George Germon © 1996 Lifetime Entertainment Services. All rights reserved. NOTES : Though the sage provides a special flavor to this dish, it is not essential to its success. If you cannot find fresh sage, do not substitute dried. Simply eliminate it from the recipe. Recipe by: www.Lifetimetv.com Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 30, 1998
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