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SPICY TOMATO/SAUSAGE PASTA Recipe

   
 

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     SPICY TOMATO/SAUSAGE PASTA

Category   Entrees - Maindishes
Sub Category   None
Servings   8 -
Preptime   a while

Ingredients
1 LB ITALIAN SAUSAGE -half hot/half regular casings removed
1 ONION finely chopped
3 GARLIC CLOVES minced
2 26 oz, boxes of POMI BRAND MARINARA sauce or other marinara sauce
6 T BASIL PESTO
SALT AND FRESH GROUND PEPPER TO TASTE
1 LB. PENNE PASTA
1/2 LB CUBED CHEESE (SMOKED GOUDA OR MOZZARELLA)
 
1 C freshly grated PARMESAN CHEESE.
1 6 OZ. BAG BABY SPINACH LEAVES

Instructions
Heat large Dutch oven over med/high heat and add the sausage. Cook, breaking up the meat with a spoon for about 5 min or until no pinkness remains. Add the onion and sauté for 5 min. until softened. Add garlic and cook 1 min. Add the marinara sauce and reduce heat to medium. Simmer for 10 min, or until sauce start to thicken. Stir in the pesto. salt and pepper. Taste to adjust seasonings. Set side.
In a large pot of boiling salted water cook the pasta for about 10 min,or until al dente, Don't overcook. Drain well. Preheat oven to 375 . Oil 13 x9 casserole or other appropriate large dish. Spread thin layer of sauce over bottom of dish.
In a LARGE ( I mean Large!) bowl, combine the pasta with the sauce, diced cheese, 1/3 cup parmesan,and the spinach leaves, mixing well to combine. Spoon mixture into prepare dish and sprinkle with remaining 2/3 cup of parmesan. Bake for about 30 min or until casserole begins to bubble and cheese is browned.
This can be prepared up to two days ahead and refrigerated. Remove from refrigerator at least 30 min. before baking.. Can also be divided and frozen in smaller amounts. Defrost before reheating.


Originally Submitted
8/15/2013





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