Tuesday, May 10, 2011


A leaner and somewhat easier version using a covered fry pan with an oven safe handle

You can easily use a covered caserole, I just have an aversion to dish duty. Its almost hamburger helper!

2 Tbs. olive oil
1 lb. Hot Italian sausage, casings removed
1 yellow onion, chopped

4 oz mushrooms any variety washed and sliced
4 garlic cloves, minced
1/2 cup dry red wine
1 can (28 oz.) crushed plum tomatoes with juices
8 oz. ziti, cooked until al dente
1/4 cup chopped fresh basil
1/3 cup rinsed chopped Kalamata olives
2 1/2 cups shredded mozzarella cheese
Kosher salt and freshly ground pepper, to taste
1/2 cup grated Parmesan cheese
Preheat Oven to 400°F. In a 12 inch oven safe fry pan over medium-high heat add 1 Tbs of the olive oil. Add the sausage and cook, stirring and crumbling until browned. Drain cooked sauusage on papertowel. Discard all but 1 Tbs. of the fat in the pan. Set the pan over medium and add the remaining 1 Tbs. olive oil. Add the onion and cook until softened, 5 minutes. Add the garlic and mushrooms and cook for 1 minute. Add the wine slowly stirring to scape up the browned bits, bring to boil and cook until liquid almost evaporated. Add the tomatoes and juices and simmer until thickened, about 10 minutes. Add the sausage, pasta, basil, olives, 2 cups of the mozzarella and the tomato sauce to the pan and stir. Season with salt and pepper. Sprinkle the remaining 1/2 cup mozzarella and the Parmesan on top. Cover the pan and bake for 25 minutes. remove cover and broil for 5 minutes. Sprinle top with crushed chilies and additional basil .Let stand for 10 minutes before serving. Serves 4.

1 comment:

  1. YUM!!!! Chez Loney. It has a ring to it.
    Kim B