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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
2 hot italian sausages |
2 cups heavy cream |
1/2 cup chicken stock |
1/2 cup pecorino romano cheese, grated |
1/2 cup fontina cheese, shredded |
2 tablespoons ricotta cheese |
2 jalapeno peppers, chopped |
6 fresh sage leaves |
1 teaspoon kosher salt |
1 red pepper, thinly sliced |
1 yellow pepper, thinly sliced |
4 tablespoons butter, melted |
1 lb penne rigate or 1 lb rotini pasta |
Directions:
1. Preheat oven to 350 degrees.
2. Parboil sausages in water to cover for 8 minutes.
3. Drain and cool.
4. ,slice into 1 inch thick rounds.
5. Bring 5 quarts of salted water to a boil.
6. In large bowl mix: sausages with cream, stock, cheeses, jalapeno, sage and salt.
7. In small bowl toss bell peppers with butter.
8. Parboil pasta for 4 minutes.
9. Drain and fold into other ingredients in a large bowl.
10. Divide into 6-8 shallow ceramic baking dishes.
11. Place pepper on top.
12. Bake until brown and bubbly (7-10 minutes).
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