Monday, July 18, 2011
Secret Recipe Club - Chicken Sausage Pasta Bake
This month for the Secret Recipe Club, I was given Barbara Bakes site to stalk. As I have probably whined to you before about the fact that I am not a sweets person, I opted for one of Barbara's savory dishes. I picked the Chicken Sausage Bake.
I have to say that I switched up the recipe quite a bit for the sauce, but you can see the original recipe over on Barbara' site.
I added wine to the sauce and Italian seasonings. I also added quite a bit of garlic and perhaps a bit of anchovy paste for a hit of umami.
I also used whole wheat pasta because I really am trying to keep white out of the diet.
I must say that this was pure comfort food. I loved it. So did Dr. Food.
I just had to throw in my new Gnome "Goober" into this post. Nella won him for me from the JarlsbergUSA folks. I love him and you can bet you will be seeing him here often.
Chicken Sausage Pasta Bake
Adapted from Barbara Bakes Recipe
2 teaspoons extra virgin olive oil
1 large onion, diced
3 cloves garlic, minced
1 lb chicken sausage, sliced
1 teaspoon salt
3 15 oz can Muir Glen Fire Roasted Tomatoes
3 t. Italian herbs
1 t. red pepper flakes
1 lb dry wheat penne pasta
3/4C Dry Red Wine
1 tsp sugar
1C. Mozzarella Cheese, shredded
1C. Cheddar Cheese, shredded
1. Preheat oven to 350 degrees F. Heat oil into a large skillet over medium heat. Saute onion for 5 minutes or until softened. Stir in garlic and cook for 1 minute. Add chicken sausage and salt; cook until cooked through.
2. Add to Tomatoes, red pepper flakes, sugar, Red Wine, and Italian herbs. Reduce heat to low and simmer for about 1 hour (adding more wine or water as needed if getting too thick).
3. Cook rigatoni according to packaging directions. Drain and transfer to sauce. Transfer to a 9×13 inch baking dish and sprinkle with shredded cheese. Bake for 20-25 minutes or until cheese is melted.
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