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Pasta Sapore Piccante

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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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