So basic and nonetheless so scrumptious.
Baked Napolitano ziti (you can also use penne as a substitute of ziti if you choose) is a abundant combination of sauce, ziti, Italian sausage (check out my refreshing Italian sausage), and cheese. The Italians have a tendency to cook dinner the ziti, pour a very simple tomato sauce on top, and take in it prior to principal classes.
But the recipe I have established is mainly for a most important training course. Really don’t forget a tiny Chianti or other red wine with it. It is also rather simple to make primarily if you have the sauce manufactured in advance of time. I normally use my Botticelli’s prosperous Italian tomato sauce.
Components (6 servings):
* 1 1/4 lbs . moderate Italian sausage
* 3 cups of tomato sauce (Botticelli’s abundant Italian tomato sauce)
* 1 pound ziti or penne noodles
* 1/2 pound fresh mozzarella cheese
* 2 tablespoons more virgin olive oil
* Salt and pepper to style
Bake the sausage in an oven at 350 levels F for about 30 to 40 minutes (until brown). After it has cooked, minimize each individual link in 50 % alongside the length and then reduce the halves up into about 1/4 to 1/2 inch items. Reserve.
In the meantime
Preheat the oven to 350 degrees F. Boil the pasta (use contemporary if you can) in a number of quarts of salted drinking water for about 8 to 10 minutes (al dente). Pour into a colander to clear away the h2o. Spot the olive oil in the very same pan you cooked the pasta. Include the pasta and stir. Insert the tomato sauce and sausage together with the salt and pepper and mix properly. Pour every little thing into a large baking dish and minimize slices of mozzarella to go over the top. Bake in the oven for 40 minutes or until finally the mozzarella has started to brown.