2.23.2021

Sausage and Pepper Penne al Forno

So many recipe blogs post five paragraphs before they give you the recipe. This is not that blog. 

This sausage and pepper penne al forno (psst, that's baked penne) starts with ground turkey, but as I always say: you do want you want in your kitchen. You can follow this to a tee, or take the inspiration and run with it your way. Start with spicy Italian sausage and use jarred tomato sauce and roasted red peppers, if you like. I'll never know.

Sausage & Pepper Penne al Forno

  • 1 lb ground turkey
  • 1/2 tsp hot red pepper flakes
  • 1/4 tsp Fennel seed
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 1/2 tsp Dried oregano
  • 1/2 tsp Dried parsley
  • Salt and pepper, to taste
  • EVOO
  • Delallo Peppers & Sauce (we like the medium heat level)
  • 1/2 C Ricotta
  • 1/4 C Grated Parmesan cheese
  • 1/4 C Fresh parsley, chopped
  • 1/2 lb Penne, cooked in salted water for 5 min
  • 1/3 C Shredded Mozzarella and Provolone blend
  1. Preheat oven to 375 degrees.
  2. In a deep skillet, saute turkey in olive oil, seasoned with pepper flakes, ground fennel, onion and garlic powders, oregano and parsley, and salt and pepper, until cooked through. 
  3. Add Delallo Peppers & Sauce. Stir to combine.
  4. In a small bowl, mix ricotta with parmesan and parsley
  5. When pasta is par-cooked, drain and add to turkey and sauce with a little pasta water. Stir it up. 
  6. In a greased 3 qt casserole dish, put half the pasta and sauce mixture. Dollop with the ricotta mixture, and spread that into an even layer, then top with the remaining pasta and sauce. 
  7. Spread shredded cheese over the top. 
  8. Bake for 20 minutes or until brown and bubbly. Eat it up. 



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