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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  1. This looks wonderful!  I love chicken sausage!

  2. I must say, I do like the changes you made in the sauce; you and I think alike that way. It sounds very hearty and packed with flavor. I'd need to stick to the regular pasta, but I could see the family loving this and never knowing pork had been substituted for chicken!

  3. I like the changes you made to this dish especially the whole wheat pasta. This sounds like a very hearty and comforting meal. I love the flavor play in this dish. Good reason to stock up on some chicken sausage. Yummy!

  4. We were assigned and baking blog too and decided on a savory dish. Yours sounds delicious!

  5. Barbara @ Barbara BakesJuly 18, 2011 at 11:24 AM

    So glad you enjoyed the recipe. Hope you enjoyed looking at the sweets even if you're not a sweets person.

  6. Wow this looks amazing - what a great comfort food dish! Glad to meet you though the club!

  7. This looks delicious! I know my husband and boys would love it!

  8. I think the entire internet except for me is in the secret recipe club! does that mean it's not a secret anymore? also you and i are two of the only people who don't freak out over sweets, and that is just one reason i heart you. Btw - I have a giveaway of a Korean pepper powder that won't be available in the US until 2012 going on right now and I thought of you bc I know you love Korean food.  I normally would not shill one of my posts in a comment, but seriously this giveaway has your name all over it!!

  9. Barbara has an awesome blog - I've known her since the beginning of my blogging days!  She also has a great selection to choose from - you made a great choice!

  10. This looks wonderful!

    If you haven't already, I'd love for you to check out my SRC recipe this month: Holy Guacamole.Lisa~~Cook Lisa Cook

  11. This sounds so good!  Pure comfort food indeed - I'll definitely be keeping this for the colder months!

  12. Looks so nice and cheesy, fantastic!

  13. Mmmm! That's it.  That is IT.  I am so signing up for this club! :)

  14. I add sausage to everything...why not a pasta bake. Looks great! So fun to be in the Secret Recipe Club with you.