Ah, comfort food. Sometimes you just have to have it. In the summer, comfort food may be a bowl of ice cream that's just a little too big. In the fall, warm pumpkin bread or baked apple anything will do the trick. Come wintertime, it's all about noodles and potatoes and baked pasta. Apparently carbs equal comfort during the winter months.
I made this dish a little healthier by using whole-wheat penne, turkey sausage, and part-skim ricotta. You see, I didn't want my need for comfort to turn to guilt and remorse as soon as dinner was over. I can never tell much of a difference with these changes, anyway. Plus, evenings that call for a comforting dinner usually call for a little dessert, as well...
Baked Penne with Sausage, Ricotta, and Olives
adapted from www.williams-sonoma.com
Ingredients:
1 TBSP olive oil
1 lb. spicy Italian turkey sausage, casings removed
3 c. marinara sauce
1 c. coarsely chopped pitted Kalamata olives
2 TBSP salt, plus more, to taste
freshly ground pepper, to taste
1 lb.whole-wheat penne
15 oz. part-skim ricotta cheese
1/4 c. grated Parmigiano-Reggiano cheese
Directions:
1. Preheat an oven to 350°F. Lightly oil a deep 2 1/2-quart baking dish, if necessary. Bring a large pot of water to a boil over high heat.
2. In a large fry pan over medium-high heat, warm the olive oil. Add the sausage and cook, breaking up with a spoon, until browned. Drain any excess fat from the pan.
2. In a large fry pan over medium-high heat, warm the olive oil. Add the sausage and cook, breaking up with a spoon, until browned. Drain any excess fat from the pan.
3. Stir in marinara sauce and olives, and season with salt and pepper, if desired. Set aside.
4. Meanwhile, add 2 TBSP salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until the pasta is not quite al dente, two minutes less than the package instructions. Drain, rinse under cold water, and drain again.
5. Return the pasta to the cooking pot. Stir in the tomato sauce and ricotta. Spread the pasta and sauce in the prepared dish and sprinkle with the Parmigiano-Reggiano. Bake until the surface is golden and bubbly, about 25 minutes. Let cool for five minutes and serve. Serves six.
one year ago: corny corn muffins
two years ago: baked shrimp with tomatoes and feta
three years ago: The most delicious lemon bundt cake you'll ever eat.