Directions:
- Preheat the oven to 350 degrees F.
- Heat 2 tablespoons extra-virgin olive oil in a large skillet or saucepan over high heat. Add the sausages and cook, stirring, until browned, 4 to 5 minutes. Add the onions, 3/4 teaspoon salt, and the black pepper. Cook, stirring occasionally, until the onions are just soft, about 4 minutes. Add the basil and garlic, and cook, stirring, for 2 minutes. Add the vodka and tomatoes; reduce the heat to medium-low, and simmer, uncovered, stirring occasionally, for 40 minutes. Add the Essence and heavy cream, stir to mix, and simmer for 5 minutes. Remove from the heat.
- To cook the pasta, combine 4 quarts water, the 1 tablespoon olive oil, and the remaining 1 teaspoon salt in a large pot over high heat. Bring to a boil, add the pasta, and cook until al dente, 12 to 14 minutes. Remove from the heat and drain well. Combine half of the ricotta cheese and half of the Parmigiano-Reggiano with the remaining 2 tablespoons extra-virgin olive oil in a large mixing bowl. Add the pasta and toss to coat evenly. Add the sausage mixture and mix well. Add the remaining ricotta cheese and the remaining Parmigiano-Reggiano and mix well.
- Transfer the mixture to a 9 by 13-inch baking dish. Sprinkle with the mozzarella. Bake until bubbly and golden, about 45 minutes. Remove from the oven. Serve warm with crusty bread.
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Combine all ingredients thoroughly.
- Yield: 2/3 cup
- Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 658.26 Kcal (2756 kJ) | ||
| Calories from fat | 368.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.98g | 63% | |
|---|---|---|---|
| Cholesterol | 110.46mg | 37% | |
| Sodium | 1649.29mg | 69% | |
| Potassium | 409.21mg | 9% | |
| Total Carbs | 14.84g | 5% | |
| Sugars | 3.61g | 14% | |
| Dietary Fiber | 4.17g | 17% | |
| Protein | 48.58g | 97% | |
| Vitamin C | 5.1mg | 8% | |
| Iron | 1mg | 6% | |
| Calcium | 724.8mg | 72% | |
| Amount Per 100 g | |||
| Calories | 191.55 Kcal (802 kJ) | ||
| Calories from fat | 107.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.93g | 63% | |
|---|---|---|---|
| Cholesterol | 32.14mg | 37% | |
| Sodium | 479.94mg | 69% | |
| Potassium | 119.08mg | 9% | |
| Total Carbs | 4.32g | 5% | |
| Sugars | 1.05g | 14% | |
| Dietary Fiber | 1.21g | 17% | |
| Protein | 14.14g | 97% | |
| Vitamin C | 1.5mg | 8% | |
| Iron | 0.3mg | 6% | |
| Calcium | 210.9mg | 72% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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