Baked Pasta With Tomato, Red Pepper, And Sweet Italian Sauce

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 lb sweet italian sausage, casings removed
• 1/2 lb cremini mushroom, sliced
• 2 garlic cloves, minced
• 4 cups favorite marinara sauce
• 1 (12 ounce) jar roasted red peppers, rinsed, drained, and finely chopped
• 1 cup heavy cream
• salt
• fresh ground black pepper
• salt
• 1 lb penne pasta
• 1 cup freshly grated parmesan cheese
• 1 cup freshly grated asiago cheese
• 0.5 (6 ounce) bag arugula leaves

Recipe

• 1 sauce-in a large, deep skillet (the author uses a deep flameproof casserole, but i never cook on the stovetop in a casserole pan), heat the oil over med-high heat.
• 2 cook the sausage meat, breaking up the meat with a spoon, for about 5 minutes, or until no pinkness remains.
• 3 drain of most of the fat.
• 4 add the mushrooms and saute for 4 minutes.
• 5 add the garlic and saute for 1 minute.
• 6 add the marinara sauce and red peppers, reduced heat to medium, and simmer for 5 minutes, or until the sauce begins to thicken.
• 7 add the cream, season with salt and pepper, and stir to combine.
• 8 cook for 3-5 minutes, or until the sauce begins to thicken.
• 9 taste and adjust for seasonings.
• 10 preheat the oven to 375°.
• 11 oil a 13 x 9 inch baking dish.
• 12 bring a large pot of water to a boil.
• 13 salt the water, add the pasta, and cook over high heat for 10-11 minutes, or until al dente; drain well.
• 14 in a medium bowl, combine the cheeses.
• 15 combine the pasta with the sauce in the pan; add 1 cup of the blended cheeses and arugula leaves, mixing well to combine.
• 16 spoon the mixture into the prepared dish and evenly sprinkle with the remaining cheese.
• 17 bake for about 30 minutes, or until the sauce begins to bubble and the cheese is browned.
• 18 serve immediately.