Cheesy Pasta Skillet with Sausage and Red Sauce
| | Cheesy Pasta Skillet with Sausage and Red Sauce |
Ingredients
- 3tablespoons extra virgin olive oil
- 1pound bulk hot Italian sausage(pork or chicken)
- 4 garlic cloves, minced
- 1teaspoon fresh or dried oregano
- 1pinch red pepper flakes(optional)
- 1jar Rao’s Tomato Basil Pasta Sauce(32 ounces)
- 1can crushed or strained tomatoes(14 ounces)
- 2 bay leaves
- 1teaspoon salt
- 1teaspoon pepper
- 12ounces dried Bowtie, Penne or Rigatoni-shaped pasta(or pasta of your choice)
- 14ounces fresh mozzarella, shredded
- 1cup whole milk ricotta
- 1cup grated parmesan
- 1/4cup fresh basil leaves
Instructions
- Heat oven to 425 degrees. In a 12 or 14 inch oven proof skillet, add olive oil and heat on medium high until oil glistens, about 3 minutes. Crumble sausage into skillet, breaking it up into small pieces with a wooden spoon. Cook until browned, stirring often, 5 to 7 minutes. Stir in garlic, oregano, and red-pepper flakes, cooking another 2 minutes. Stir in the entire jar of Rao’s Tomato Basil pasta sauce and mix to combine. Add bay leaves, salt and pepper and bring to a simmer. Simmer for 10 minutes to thicken slightly. Stir in pasta and 1 ½ cups water and return to a simmer. Continue to simmer for 2 minutes, gently stirring so pasta doesn’t stick to the bottom of the pan. Remove the bay leaves. Gently stir in 1 cup of the shredded mozzarella. Sprinkle the remainder of the mozzarella over the pasta mixture. Spoon dollops of whole-milk ricotta over the mozzarella. Sprinkle the Parmesan cheese over the ricotta. Place skillet in the oven and bake uncovered until pasta is tender and cheese is bubbly and golden brown on top, about 20 minutes. Remove from oven and let cool slightly before serving. Top with fresh basil, Serve with crusty sour dough bread. Yields: 4-6