RECIPE

Sausage and Rapini Pasta Bake

Name: Sausage and Rapini Pasta Bake
Cook time: 2 h
Yield: 8

Recipe Created For

4.9 L Rectangular Roaster

Main Course

Pasta

Cook Time

Under 2 hours

Serving Size

Cook Mode

INGREDIENTS

3 tbsp olive oil
1 lb ground pork
½ lb ground beef
½ lb dried chorizo or chorizo sausage, sliced into rounds ¼ inch thick
1 ½ tsp salt
½ cup white wine
1 jar (680 ml) strained tomatoes (passata)
3 cups chicken stock
1 cup oil-packed sun-dried tomatoes, drained and cut into strips
3 bay leaves
1 orange, zest finely grated
1 serrano chili pepper, thinly sliced
1 can (398 ml) white beans, rinsed and drained
2 small onions, cut into thin wedges
1 lb short pasta (such as cappelletti, fusilli bucati corti, radiatori)
½ kabocha or buttercup squash, unpeeled, seeded, quartered and cut crosswise into ¼-inch slices
½ bunch rapini, trimmed and cut into pieces 2 inches long
1 lb fresh mozzarella cheese, sliced
½ cup breadcrumbs

EQUIPMENT

INGREDIENTS

3 tbsp olive oil
1 lb ground pork
½ lb ground beef
½ lb dried chorizo or chorizo sausage, sliced into rounds ¼ inch thick
1 ½ tsp salt
½ cup white wine
1 jar (680 ml) strained tomatoes (passata)
3 cups chicken stock
1 cup oil-packed sun-dried tomatoes, drained and cut into strips
3 bay leaves
1 orange, zest finely grated
1 serrano chili pepper, thinly sliced
1 can (398 ml) white beans, rinsed and drained
2 small onions, cut into thin wedges
1 lb short pasta (such as cappelletti, fusilli bucati corti, radiatori)
½ kabocha or buttercup squash, unpeeled, seeded, quartered and cut crosswise into ¼-inch slices
½ bunch rapini, trimmed and cut into pieces 2 inches long
1 lb fresh mozzarella cheese, sliced
½ cup breadcrumbs

EQUIPMENT

In a Stainless Steel Braiser, warm the olive oil over medium heat. Add the ground pork, ground beef, sausage and salt. Break the ground meat up with a Revolution^® Edge Sauté Spoon. Cook until browned, stirring occasionally, about 10 minutes.

Deglaze with the wine and simmer until completely evaporated.

Add the passata, chicken stock, sun-dried tomatoes, bay leaves, orange zest and chili pepper. Season with salt and pepper. Bring to a boil. Simmer over low heat, uncovered, for 20 minutes. Add the beans and onions to the sauce. Cover and continue to simmer until ready to assemble.

Meanwhile, fill a Stainless Steel Stockpot with Pasta Insert with water. Bring to a boil and season with salt. Cook the pasta until very al dente. Add the squash and rapini. Cook for 2 minutes or until the pasta and vegetables are slightly tender. Drain and return to the stockpot.

In a bowl, coat half of the mozzarella slices with the breadcrumbs and set aside.

Remove the bay leaves from the sauce. Adjust the seasoning. Pour the sauce into the stockpot and mix well to combine.

Pour half of the pasta mixture into a Rectangular Roaster. Top with the plain mozzarella slices. Add the remaining pasta and top with the breadcrumb-coated mozzarella. Bake on the middle rack of the oven for 30 minutes.

Top the pasta bake with chili oil, chopped fresh herbs or grated Parmesan and serve with green salad, if desired.