We need an easy and quick pasta dish! We always do. I make this on the regular, for friends and family, for a grab and go for work, or whenever I need something simple, delicious and fast to prepare. I’m forever on the go, but I do like to cook at home as much as possible. This dish is right up my alley, and I bet it’s up your alley too!
What you’ll need:
- 2 tbsp olive oil
- 1 pound Esposito’s sweet Italian sausage
- 2 cloves garlic, minced
- 1//8 tsp McCormick red pepper flakes
- 24 oz Mutti Italian tomato sauce
- 1 sprig fresh basil
- salt and pepper to taste
- 1 package Barilla Mini Penne
- 1 large egg
- 1 cup Polly-O Ricotta cheese
- 1/2 cup grated parmesan cheese
- 2 cups Borden shredded Mozzarella and Provolone Cheese
Heat water in a medium sauce pan, add the Italian sausage and boil for a few minutes, to solidify them. Remove from the sauce pan, let them cool down a bit, then slice them. Add olive oil to a large frying pan, and fry them until they’re browned.
Add the the garlic and the red pepper flakes, and cook for one minute. Add the tomato sauce and heat over low heat, simmer for 5 to 10 minutes. In the meantime, prepare the pasta according to the instructions on the package.
Add the basil to the sauce, cover the pan, and simmer over low heat for 10 minutes. In a medium sized bowl add the egg, ricotta, parmesan and 1 cup of the mozzarella cheese mix. Mix well. Heat the oven to 450°.
Add the ricotta mix to the pasta. Stir well. Remove the basil from the sauce. Add the sauce and sausage to the pasta and mix well.
Add the pasta evenly to a baking dish, Pour the rest of the Mozzarella cheese mix over the pasta. Place in the oven and bake for about 15 minutes.
Bon Appetit!
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