| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Recipe tomato chipotle sauce (see recipe) |
| 4 |
oz |
Mozzarella cheese |
| 4 |
oz |
Freshly grated Parmesan (you can use the packet grated but it always smells like old socks to me) |
| 1 |
|
Handful fresh basil; chopped roughly |
| 8 |
oz |
Dried pasta such as penne rigate or similar |
INSTRUCTIONS
Preheat oven to gas mark 6/200C. Cook pasta in boiling water until slightly
before al dente (it will cook further in the oven). Drain pasta and set
aside.
Chop mozarella finely and add to tomato sauce with 3/4 of grated parmesan
and 3/4 of basil. Stir, cover and simmer for a few minutes more until
cheese melts.
Mix pasta thoroughly with sauce, turn into oiled gratin or lasagne dish.
Scatter remaining basil and parmesan over top. Bake in top part of oven for
15-20 minutes until browned on top. Serve with green salad and a good
Chianti (eg Antinori) or Rosso di Montalcino (Il Poggione or Col D'Orcia).
Carnivores can also add sliced Italian pizza or luganega sausage (1/4 inch
thick sliced on bias) to this when the cheeses are put into the sauce,
brown the luganega slices in a little oil first. Spanish chorizo also works
well. Posted to CHILE-HEADS DIGEST V4 #046 by Iain Noble
<inoble@hounddog.win-uk.net> on Jul 29, 1997
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