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Baked Pasta Piccante


Tuesday, September 07, 2004
2 Hot Italian sausages (3oz each)
2 cups heavy cream
1/2 cup chicken stock
1/2 cup peccrino romano grated
1/2 cup fontina shredded
2 tlbs ricotta
2 jalapeno peppers chopped
6 fresh sage leaves
1 tsp kosher salt
1 red pepper thinly sliced
1 yellow pepper thinly sliced
4 tlbs butter, melted
1 pound penne rigate or rotini
Preheat oven to 350 degrees.
Parboil sausages in water to cover for 8 minutes.
Drain & cool, slice into 1inch thick rounds.
Bring 5 quarts water that is salted to a boil.
In a large bowl mix: sausages with cream, stock, cheeses, jalapeno, sage & salt.
In small bowl toss bell peppers with butter.
Parboil pasta for 4 minutes.
Drain and fold into other ingredients in a large bowl. Divide among 6-8 shallow ceramic baking dishes.
Place pepper on top. Bake until brown & bubbly (7-10 minutes).
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