"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. Happy New Year!"
"Cook sausage in a large, deep skillet until browned, about 5 to 6 minutes, breaking it up with spatula or wooden spoon. Transfer sausage to a bowl. 2. Drain all but 1 tablespoon fat from skillet, add the remaining 1 tablespoon oil and garlic; cook until fragrant but not brown, about 1 minute. Add crushed and diced tomatoes, return sausage to the skillet. Add olives and simmer until thickened, 15 to 18 minutes. Season to taste with salt."
The dish yields 4 to 6 servings and centers on Italian sausage removed from casings, garlic, crushed and diced tomatoes, pitted black olives, penne or ziti, mozzarella, Parmesan, and parsley. Brown the sausage, then simmer it with tomatoes and olives until the sauce thickens. Cook pasta until slightly underdone, reserve a bit of pasta water, and combine pasta with the sauce and cheeses before transferring to an oiled baking dish. Bake at 400 degrees until the cheese melts and the top browns. Use hot, mild, or a mix of sausages to adjust heat and choose low‑moisture mozzarella for best melting.
Read at Boston Herald
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