Recipe Archives->Pasta->Penne Sausage 02

Peasant Pasta
Serves 8
                                                                                
2 links Italian sweet sausage
2 links Italian hot sausage
1 jar marinara sauce
1/4 cup butter
1/4 cup flour
3 cups milk
1 to 2 cups chicken stock
2 cup peas
8 ounce ricotta
1 whole egg
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
1 box penne or rigatoni

Remove the casing from the sausage links and break the meat up,
saute until cooked. Add the marinara sauce to the sausage meat.
Cover and simmer for about 30 to 45 minutes. Remove the red sauce
to a bowl.

In another bowl, mix ricotta with egg, garlic powder, and Italian
seasoning.  Set aside.

In the pan you made the red sauce in, melt the butter, stir in the
flour, cook for a couple of minutes. Add the milk and chicken stock,
a bit at a time until thickened.

In another pan, cook pasta in lots of heavily salted boiling water.
Drain.  Put pasta in the pan with the bechamel sauce and stir to
coat pasta.  Add the peas. Stir.  

In a lasagna size pan put the pasta, spread with the ricotta mixture.
Put the red sauce with the sausage on top.  Bake in a 350 oven until
hot and bubbling.

Printable version: penne-sausage02.txt.