This is a favorite dish to feed the crew on chicken processing day. It’s savory and can be prepared the day before and finish baking while we’re working. Prepare a salad to go with it and you’ve got a crowd-pleaser.
1 bell pepper
5 cloves garlic
1 – 2 Tablespoons olive oil or other cooking oil, divided
1 pound Cognito Farm Italian Sausage
1 pound dry pasta (penne, rigatoni or fusilli types work well)
1 or 2 jars of your favorite pasta sauce (Jerry says: “there’s no such thing as too much sauce”)
Shredded mozzarella cheese (lots)
Rough chop onion and pepper into 1/2 inch pieces, peel and slice garlic. Boil water and cook pasta according to package directions. Cut Italian sausage into buttons about as thick as your thumb. Preheat oven to 350.
Heat a large skillet over medium high heat, add half the olive oil or other cooking oil and brown the sausage pieces. When well browned, put sausage in large, rectangular baking dish. Add the rest of the oil to the skillet and saute the onions and peppers until soft, then add the garlic and cook until it’s soft.
When the pasta is cooked, drain and return it to the pot. Add the browned sausage and sauteed vegetables and pasta sauce. Stir to combine.
Put half the mixture on the bottom of the large rectangular baking dish, cover with half the mozzarella cheese. Put the rest of the pasta/meat/vegetable mixture on top and cover with more cheese. Bake 30-45 minutes, until bubbly and hot. OR, you can refrigerate for up to 3 days and bake directly from the fridge for one hour, until bubbly and hot.