Pasta Al Forno Print Email

3/4 pound Tube pasta, such as penne, rigatoni or mostaccioli, also great with gnocchi, or tortellini
1 pound Tony's Italian sausage, or Tony's prepared meatballs
1 small to medium onion, split and sliced 1/2 inch thick (optional)
1 bell pepper, coarsely chopped (optional)
1 jar (24 oz) Tony's Marinara sauce or your favorite prepared sauce
1/3 - 1/2 cup Tony's Italian breadcrumbs
1/3 - 1/2 cup grated or shredded Parmigiano Reggiano or Romano cheese
olive oil, as needed

Preheat oven to 375 degrees. Boil pasta according to package directions, cooking to al dente - reserve a little of the pasta boiling water.

Meanwhile in a large pan, saute Italian sausages with onion and bell peppers until sausage is 3/4 way done, drain. Cut sausages to bite sized pieces and return to pan. Add Tony's Marinara sauce and simmer for several minutes marry flavors and finish sausages, remove from heat.

Cook pasta al dente, firm, but not hard, and toss with meat sauce, adding splashes of cooking water if more liquid is needed (the pasta will continue to absorb water so make it a little moist, conditions vary). Transfer meat sauce and pasta to oiled casserole pan(s).

Blend breadcrumbs with grated Parmigiano Reggiano and toss as you slowly drizzle with enough olive oil to moisten crumbs - 1-2 TBS. Sprinkle crumbs over pasta and place in the top of preheated oven, convection fan on if available. Roast until browned and bubbling hot - 10-20 minutes. Great with a Tony's tossed salad, fresh bread and steamed veggies. Serves about 4 -Chef Mick Rosacci, Tonys Market

Chef's Note: Adjust with more or less marinara sauce as desired - some like a little, some like a lot.

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