BAKED PASTA WITH HOMEMADE CHICKEN ITALIAN SAUSAGES, PEPPERS AND MUSHROOMS

BAKED PASTA WITH HOMEMADE CHICKEN ITALIAN SAUSAGES, PEPPERS AND MUSHROOMS

PORTIONS: 8

INGREDIENTS FOR BAKED PASTA

12 oz. penne pasta

13 oz. / 370 g. Sliced Italian sausages

1 tbsp. olive oil

1 small onion diced

2 orange peppers, diced

1 lb. sliced mushrooms

5 cups tomato sauce

1 lb. ricotta cheese

1 lb. shredded mozzarella cheese

⅓ cup grated romano or parmesan cheese

TOMATO SAUCE

1 tbsp. olive oil

1 small onion, diced

4 garlic cloves, minced

29 oz. / 822 g. tomato puree

2 cups diced tomatoes

1½ tsp. salt or to taste

¼ tsp. ground black pepper

1 tsp. dry oregano leaves

1 tsp. dry basil leaves

1 bay leaf

INSTRUCTIONS FOR TOMATO SAUCE

Heat the oil in a pot at moderate temperature.

Cook the onions and garlic together.

Add tomato puree, diced tomatoes, salt, black pepper, oregano, basil, bay leaf and let it cook slowly for about 15 minutes.

 

HOME MADE CHICKEN ITALIAN SAUSAGES

INGREDIENTS

3 lb. ground chicken

1½ tbsp. red wine vinegar

1 tsp. ground black pepper

1½ tsp. Salt

¼ cup chopped parsley

2 tsp. garlic powder

1 tsp. dry basil leaves

2 tsp. paprika

¼ tsp. cayenne pepper

1 tsp. fennel powder

INSTRUCTIONS

Mix well, the ground chicken with the rest of the ingredients.

Make a small patty and cook it in a pan and taste it. Adjust seasoning if necessary.

Place the sausage stuffer in the machine.

Tight up one end of the sausage casing and place the other end over the stuffer tube, and fill in the sausages casing. Do not fill in too tight or the sausage will burst open.

Make one long sausage. Choose a length of the sausage you want to make, and at that point, twist the sausage. The next sausage, twist it in the opposite direction and keep repeating this process until the end and tight it up with the twine. Tight with twine every single sausage and refrigerate immediately. It can be kept in refrigerator for two days. After that is recommendable to freeze it.

PASTA WITH CHICKEN ITALIAN SAUSAGES PEPPERS AND MUSHROOMS

Heat up a frying pan with 1 tbsp. olive oil and cook onions for a minute.

Add sliced chicken Italian sausages and cook.

Add peppers and mushrooms and cook for 2 minutes.

Cook pasta half way in boiling water with salt and strain.

In a bowl mix the ricotta cheese with 3 cups tomato sauce, 1 tbsp. grated cheese, 1/3 shredded mozzarella cheese.

Add sausages, pasta and mix well.

Spray with oil a baking pan and pour in the pasta.

Pour on top the rest of the tomato sauce.

Cover with the rest of the shredded mozzarella cheese and grated cheese.

Preheat the oven at 375° F and bake pasta until lightly brown.