There’s something about a baked pasta that makes a regular ol’ pasta night seem like something special. This one, with sausage, tomatoes, garlic, and two cheeses, is a family-favorite.
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This was super easy and tasty but not as wonderful as many of the fine cooking recipes I have madeI would definately make it again because it was so easy and everyone ate it - it is just that I have become spoiled by the fact that when I cook fine cooking recipes, everyone raves about my cooking - and they just mentioned it was good this time!
Delicious! I used mild italian chicken sausage, and sweet/hot red peppers instead of cherry peppers. It turned out amazing. Great flavor. Might be my favorite pasta dish now!
This was okay -- just not very special. I will go back to my own time-tested pasta and sauce converted to a baked pasta. I was intrigued by cherry peppers, which I'd never used before, but was not impressed. I think dried red pepper flakes give better flavor when I want heat. My sauce usually consists of tomatoes (canned and fresh), lots of garlic, onion, mushrooms, capers, Worcestershire (or anchovies), basil and oregano,and red pepper flakes. Bake with pasta mixed with sauce, topped with Mozarella and served with Romano or Parm.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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