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Ingredientes
- 2 x Italian sausage, warm
- 2 c. Heavy cream
- 1/2 c. Chicken stock
- 1/2 c. Pecorino Romano cheese, grated
- 1/2 c. Fontina cheese, coarsely shredded
- 2 Tbsp. Ricotta cheese
- 2 x Jalapeno peppers, seeded and minced
- 6 x Fresh sage, leaves, see note
- 1 tsp Kosher salt
- 1 x Red bell pepper, seeded and sliced
- 1 x Yellow bell pepper, seeded and sliced
- 4 Tbsp. Unsalted butter, melted
- 1 lb Penne rigate or possibly rotini, imported
Direcciones
- 1.Preheat the oven to 500 degrees F.
- 2.Parboil the sausages in sufficient water to cover for 8 minutes. This helps rid them of excess fat and ensures which they will be fully cooked in the sauce.
- Drain the sausages and allow them to cold sufficient to handle; slice into 1/8-inch thick rounds.
- 3.Bring 5 qts of salted water to a boil in a stock pot.
- 4.In a large bowl, mix the sausages with the cream, chicken stock, cheeses, jalapenos, sage and salt. In a small bowl, toss the bell peppers with the melted butter to coat.
- 5.Parboil the pasta for 4 minutes. Drain well and fold into the other ingredients in the large bowl.
- 6.Divide the mix among 6 to 8 individual, shallow, ceramic baking dishes (1-1/2 to 2 c. capacity). Arrange the pepper slices on top in concentric circles and bake till bubbly and brown on top, 7 to 10 minutes.
- NOTES : Though the sage provides a special flavor to this dish, it is not essential to its success. If you can't find fresh sage, don't substitute dry. Simply eliminate it from the recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 6 servings | |
| Calories 566 | |
| Calories from Fat 260 | 46% |
| Total Fat 29.58g | 37% |
| Saturated Fat 17.44g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 578mg | 24% |
| Potassium 289mg | 8% |
| Total Carbs 59.3g | 16% |
| Dietary Fiber 3.0g | 10% |
| Sugars 3.09g | 2% |
| Protein 15.44g | 25% |
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