• 4servings

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Nutrition Info . . .

VitaminsB2, B3, B9, B12, C, P
MineralsChromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Homemade sausages

  2. (or store-bought Italian sausage)

  3. 1/2 cup 118ml Water

  4. 1 cup 62g / 2 1/5oz Onion - thinly sliced (large)

  5. 1 lb 454g / 16oz Penne or other short-cut pasta

  6. 3 1/2 cups 829ml Prepared tomato sauce

  7. 1/2 lb 227g / 8oz Mozzarella cheese - cubed

Instructions Jump to Ingredients ↑

  1. Put the sausage in a saute pan, add the water, and simmer uncovered until the sausage turns gray. Discard the water and continue cooking the sausage until it begins to brown. Add the onions and continue to cook, stirring occasionally, until the sausage has browned on all sides and the onions are wilted. Transfer the onions to a bowl. Set aside.

  2. Remove the sausage to a cutting board and allow it to cool for 5 minutes. Cut the sausage in 1/4-inch rounds and add the sausage to the bowl with the onions. Set aside.

  3. Cook the penne in a pasta pot in 4 to 6 quarts of boiling water with 1 tablespoon of salt until it is al dente. Drain the penne and transfer it to the bowl with the sausage. Mix in 3 cups of the sauce and half of the mozzarella.

  4. Preheat the oven to 350 degrees.

  5. Transfer the mixture to a 9- by 13 1/2-inch baking dish. Pour the remaining sauce over the top and sprinkle with the remaining cheese.

  6. Cover the dish with aluminum foil and bake in the oven until bubbly. Serve immediately.

  7. This recipe yields 4 servings.


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