"Everyone seems to love this one-dish wonder, a baked pasta dish with sausage and black olives. You can change its personality by using a sausage that you prefer. Hot Italian sausage will yield a dish that is fiery, while mild Italian sausage makes a more kid-friendly meal. I like to use half hot and half mild. The choice is yours."
"2 tablespoons extra-virgin olive oil, divided use 1 pound Italian sausage removed from casings, sweet or hot, or some of both 2 medium garlic cloves, minced 1 (28-ounce) can crushed tomatoes 1 (14.5-ounce) can diced tomatoes 3/4 cup pitted black olives, such as Kalamata, drained Salt 1 pound penne or ziti 2 cups shredded mozzarella cheese, divided use; see cook's notes 1/4 cup grated Parmesan cheese, divided use 2 tablespoons minced fresh parsley"
A baked pasta combines Italian sausage, garlic, crushed and diced tomatoes, and pitted black olives to create a savory sauce. Hot or mild sausage can be used to control spiciness, and a mix of both is optional. The dish yields 4 to 6 servings. Pasta is cooked slightly underdone and combined with the thickened sausage-tomato-olive sauce, using reserved pasta water to adjust consistency. Shredded low-moisture mozzarella and grated Parmesan are stirred in and sprinkled on top. The casserole bakes at 400°F until cheese melts and browns. Chopped parsley is added before serving.
Read at www.ocregister.com
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