Sausage and peppers baked pasta

The Story

Few dishes evoke the same sense of comfort as a bubbling pan of saucy pasta generously layered with mozzarella and crowned with a blanket of melted cheese. From classic lasagna to indulgent mac and cheese, the possibilities are endless.

However, I’m not always in the mood for the classics. So, craving something uniquely satisfying, I drew inspiration from the flavors of a beloved dish, sausage and peppers, a staple often enjoyed nestled in a sandwich or served on its own. This iconic dish traces its roots to the vibrant culinary traditions of Italian-American cuisine, where sizzling sausages mingle with sweet bell peppers, onions, and aromatic herbs. Whether gracing the streets of New York City or adorning dinner tables across the United States, sausage and peppers exude a comforting allure, embodying the hearty essence of home-cooked comfort.

Thus, the idea was born: why not marry these familiar flavors with the comforting embrace of baked pasta? And so, enter sausage and peppers baked pasta, offering a twist on tradition that promises to satisfy even the heartiest of appetites.

Whether serving a crowd or catering to pasta aficionados with insatiable cravings, this recipe can easily be adjusted to suit any gathering. Simply halve the quantities for a more intimate feast.

Difficulty: 2 on a scale of 1-5

Active time to prepare: 50 minutes

Total time to prepare: 2 hours 30 minutes (includes inactive oven and cooling time)

Serves: 6-8

The Ingredients

1 1/2 lb/750 g sausage meat, casings removed

1 tsp./2 g fennel seeds

1 tsp./2 g red chili flakes

1 tsp./ 2 g ground oregano

1/2 tsp./1 g freshly cracked black pepper

1/2 tsp./1 g salt

3 Tbsp./41 g olive oil

3 bell peppers (I use mixed colors, but use whatever you like)

1 large white onion

6 cloves garlic

1/4 cup + 2 Tbsp./84 g tomato paste

1/2 cup/125 g red wine

1 14 oz/400 g can whole peeled tomatoes

1 bunch basil, stems and leaves separate

1 Parmesan rind (optional)

1 lb/500 g short pasta (I used radiatori)

1/2 cup/125 g pasta water

3 Tbsp./41 g olive oil

For the assembly:

12 oz/350 g fresh mozzarella

7 oz/ 200 g part-skim mozzarella

The Recipe

1. Add the sausage meat to a large bowl.

2. In a mortar and pestle, lightly grind the fennel seeds and red pepper flakes.

3. Add the ground spices to the sausage and the ground oregano, salt, and pepper. Mix to combine

4. In a large rondon or Dutch oven, heat olive oil over medium heat.

5. Add the sausage meat in small clumps, ensuring not to overcrowd the pan, and brown on all sides (6 to 7 minutes). Set aside on a plate as you finish. You’ll most likely have to do this in 2-3 batches.

6. Julienne (not too thin) the peppers and onions. Add to the pan where you cooked the sausage, still on medium heat. Season with a sprinkle of salt.

7. After 1 or 2 minutes, use the moisture the vegetables have released to scrape up the brown bits from the bottom of the pan. Continue to cook until softened (7-8 minutes total).

8. Smash and roughly chop the garlic. Add it to the peppers and onions, and cook until fragrant, around another 5 minutes.

9. Add the tomato paste, and cook until it darkens to a brick-red color (3-5 minutes).

10. Deglaze with red wine. Cook until reduced and the alcohol evaporates (3-5 minutes).

11. Add the can of tomatoes and crush them with the back of your spoon to break them up. Fill the tomato can once with water and add it to the pan. Stir.

12. Add back the sausage, the basil stems, and the Parmesan rind. Simmer for 30 minutes.

13. Cook the pasta until very al dente in salted water. Reserve 1 cup of the pasta water.

14. Remove the Parm rind and the basil stems from the sauce.

15. Roughly chop the basil leaves and add them along with the pasta to the sauce. Stir until fully combined.

16. Finish with the pasta water and the last 3 tablespoons/41 grams of olive oil. Adjust the seasoning.

17. Let the pasta cool slightly for 15-20 minutes.

Assembly:

1. Preheat the oven to 230° C/450° F.

2. Roughly chop/break up with your hand the mozzarella to form bite-size chunks. Stir into the pasta.

3. Transfer the pasta to a heat-proof casserole dish. Cover with a sheet of aluminum foil.

4. Bake for 15 minutes until the cheese is fully melted.

5. Change the oven setting to broil.

6. Top the pasta with part-skim mozzarella and broil until melted and slightly browned (3-5 minutes).

7. Let cool slightly before serving.

DO AHEAD: Feel free to just make the sauce ahead of time which will keep for 1 week in the refrigerator or 2 months in the freezer.

LEFTOVERS: This is a big tray bake, so if you don’t finish it, it will stay good in the refrigerator for 4 days or in the freezer for 1 month. To reheat, thaw in the refrigerator and bake in the oven at 190° C/375° F for 25 - 45 minutes.