Baked Penne with Sausage and Peppers

1. 1
   prep

   Preheat the oven and prep the ingredients.

   1.Preheat oven to 375°F (190°C).

   2.Bring a large pot of water to a boil for the pasta.

   3.Slice the bell peppers and onion. Mince the garlic cloves.

   4.Remove sausage casings and crumble the meat.

   5.Blanch the tomatoes, peel off the skin, and crush them by hand.

   TIPBlanch tomatoes by scoring a shallow X on the bottom, dropping them in boiling water for 30 seconds, then plunging into ice water. The skin slides right off.
2. 2
   boil · ~9 min

   Cook the penne pasta.

   1.Add 0.5 tsp salt to the boiling water.

   2.Cook penne until al dente, about 2 minutes less than package directions.

   3.Drain in a colander and set aside.

   TIPUndercooking the pasta slightly is key. It will finish cooking in the oven and absorb flavor from the sauce without turning mushy.
3. 3
   saute · ~7 min

   Brown the italian sausage.

   1.Heat a large skillet over medium-high heat.

   2.Add crumbled sausage and cook, breaking up with a spoon.

   3.Sauté until browned and cooked through, about 5-7 minutes.

   4.Transfer sausage to a plate with a slotted spoon, leaving the rendered fat in the pan.
4. 4
   saute · ~6 min

   Sauté the peppers and onions.

   1.Add olive oil to the same skillet with the rendered fat.

   2.Add sliced bell peppers and onion. Sauté over medium heat until softened, about 5 minutes.

   3.Add minced garlic and cook until fragrant, about 30 seconds.
5. 5
   simmer · ~10 min

   Build and simmer the tomato sauce.

   1.Stir in the crushed tomatoes and tomato paste.

   2.Add dried oregano, red chili flakes, and 1 pinch of salt.

   3.Return the browned sausage to the skillet.

   4.Bring to a simmer, then reduce heat to low and cook uncovered for 10 minutes, stirring occasionally.

   TIPLet the sauce simmer gently—don't rush it. This gives the tomatoes time to lose their raw edge and meld with the sausage drippings.
6. 6
   mix

   Toss the pasta with the sauce.

   1.Add the drained penne to the skillet with the sauce.

   2.Toss well until every piece of pasta is coated evenly.
7. 7
   assemble

   Assemble the casserole.

   1.Transfer the sauced pasta to a 9x13 inch baking dish.

   2.Spread into an even layer.

   3.Sprinkle shredded mozzarella evenly over the top.

   4.Finish with a dusting of grated parmesan cheese.
8. 8
   bake · ~25 min

   Bake until bubbly and golden.

   Place the dish on the center rack and bake at 375°F for 20-25 minutes, until the cheese is melted, bubbly, and lightly browned on top.

9. 9
   rest · ~5 min

   Let the dish rest before serving.

   Remove from oven and let it sit for 5 minutes. The rest time helps the casserole set, making it easier to portion.

   TIPIf you cut into it immediately, the sauce may be a little loose. Patience pays off with cleaner servings.
10. 10
    garnish

    Garnish with fresh basil and serve hot.

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