The discovery of this recipe came about near the end of the summer, when I had a ton of produce and cream in my fridge to use up – not only did it nearly use everything that I needed to use, but it tasted pretty amazing as well. It’s not pretty to look at, but what it lacks in looks it makes up for in flavor. I’m submitting it to this week’s Presto Pasta Nights, hosted this week by Judith of Think On It.
Mostaccioli (Baked Pasta with Creamy Sauce and Italian Sausage)
recipe scaled down from original at Recipezaar
1 lb. penne pasta
2 tablespoons butter
1 1/2 tablespoons minced garlic
1 quarts heavy whipping cream
1 cups shredded parmesan cheese
1/2 lb mild Italian sausage
1 red bell peppers
12-15 sliced mushrooms
8 roma tomatoes
Cook pasta until al dente. Drain and set aside, but do not rinse.
Melt 1 Tbsp butter in a saucepot. Add minced garlic (more or less if desired). Slowly add heavy whipping cream to melted butter and garlic mixture. Bring sauce to a slow simmer, then add 1 cups shredded Parmesan cheese. Stir until melted. Let sauce simmer on low.
Break apart and brown Italian sausage. Add a thinly sliced peppers to meat mixture.
When both are fully cooked, dump them into the sauce.
Saute sliced mushrooms in 1 Tbsp butter seasoned with salt and pepper. When cooked, add to sauce.
Place tomatoes in a food processor and process until blended with chunks. Add fresh basil to taste (don’t be stingy — a lot is better). Add diced garlic to taste. Add olive oil. Don’t be afraid to start small and add more basil, garlic and oil as you go. This tomato mixture can be made a day early; let set in refrigerator overnight. Add this dish to the sauce.
Bring the huge pot to a boil, let it simmer just a minute or two. Mix sauce with the noodles, and then spread them out evenly in a 9 x 13 inch pan. Sprinkle with Parmesan cheese.
Bake, uncovered, at 350 degrees for 20 to 25 minutes.