The Birthday Repast

Pasta Rustica (garnered from a Williams-Sonoma catalog)

2 tbs olive oil
1 yellow onion, chopped
2 garlic cloves, minced
3/4 lb chicken or turkey sausage, casings removed
1 tsp dried basil
1 tsp dried oregano
1/4 tsp hot red pepper flakes
1 can (28 oz) tomatoes in puree, tomatoes coarsely chopped, puree reserved
Salt, to taste
1 lb penne pasta
1 1/4 cups ricotta cheese
2 cups shredded fontina or mozzarella
1/2 cup grated Parmigiano-Reggiano cheese

In a Dutch oven over medium heat, warm oil. Add onion and cook until golden, about 5 minutes. Add garlic and cook, stirring, for 1 min. Add sausage and cook, breaking it up into bite size pieces, until no longer pink, about 6 minutes. Stir in basil, oregano and red pepper flakes. Add tomatoes with puree and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, 10-12 minutes. Taste and adjust seasonings. Preheat oven to 350 degrees. Lightly oil baking dish. Bring large pot of water to boil over high heat, salt the water, add pasta, stir well and cook until barely al dente, 10-12 minutes. Drain well. In LARGE bowl, toss pasta with sauce, ricotta, and fontina. Spread in prepared baking dish and sprinkle with Parmigiano-Reggiano. Bake until cheeses are melted and tips of pasta are crusty, about 30 minutes. Let stand 5 minutes. Serve hot. Serves 6-8.


I use a can of crushed tomatoes and it works just fine. Also, I never measure the spices, just toss in until it looks good. :)