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RECIPE(S) OF THE WEEK
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Sausage Casserole
4 hot sausage links (apx.1 1/4 lb. total)
1 onion, diced
1 green pepper, diced
1 lb. pasta, rigatoni or penne is fine
8 oz. mushrooms, sliced, crimini are great
5 garlic cloves, crushed
3-4 T. olive oil
1 qt. marinara sauce
mozzarella cheese, gratedbreadcrumbs, roasted garlic flavor is best fresh herbs like parsley or basil, chopped
Bring a pot of water of appropiate size to a boil. Meanwhile, fry the hot Italian sausage links in a large saute pan. When the links are done, remove to a plate. Drop the pound of pasta into the boiling water which you've salted. Leave the saute pan on a medium high burner and drop in the onions and peppers. Continue the cooking process. When the vegetables are limp and take on some color, add the mushrooms, the garlic and the olive oil. Continue cooking. Spray a casserole dish with some aerosol oil. Spoon in a bit of the tomato sauce to make the bottom of the dish wet. When the pasta is el dente, drain it, then place it back in it's pot. Add about a cup of the tomato sauce and stir. Then, pour the red pasta into the baking dish. Pour the rest of the sauce into the vegetables. Toss, then slide the mix on top of the pasta. Spread to an even thickness. Slice and arrange the sausage on top of the vegetable tomato sauce layer. Scatter the top with some grated mozzarella and a final dusting of flavored breadcrumbs. Bake at 350 degrees for 25-35 minutes. Remove from the oven, scatter with some chopped fresh herbs and serve.
Serves 3-5
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