Baked Napolitano Ziti

So very simple and still so scrumptious.

Baked Napolitano ziti (you can also use penne as a substitute of ziti if you prefer) is a abundant combination of sauce, ziti, Italian sausage (consider my fresh new Italian sausage), and cheese. The Italians are inclined to cook the ziti, pour a very simple tomato sauce on leading, and try to eat it prior to major courses.

But the recipe I have designed is largely for a major training course. You should not neglect a minimal Chianti or other purple wine with it. It is also rather straightforward to make particularly if you have the sauce built forward of time. I always use my Botticelli’s prosperous Italian tomato sauce.

Components (6 servings):

* 1 1/4 kilos moderate Italian sausage

* 3 cups of tomato sauce (Botticelli’s prosperous Italian tomato sauce)

* 1 pound ziti or penne noodles

* 1/2 pound contemporary mozzarella cheese

* 2 tablespoons added virgin olive oil

* Salt and pepper to flavor

Preparing

Bake the sausage in an oven at 350 levels F for about 30 to 40 minutes (until finally brown). When it has cooked, reduce each backlink in fifty percent along the size and then minimize the halves up into about 1/4 to 1/2 inch parts. Reserve.

Meanwhile

Preheat the oven to 350 levels F. Boil the pasta (use clean if you can) in a handful of quarts of salted h2o for about 8 to 10 minutes (al dente). Pour into a colander to take out the h2o. Location the olive oil in the similar pan you cooked the pasta. Increase the pasta and stir. Incorporate the tomato sauce and sausage alongside with the salt and pepper and blend properly. Pour all the things into a large baking dish and slice slices of mozzarella to include the leading. Bake in the oven for 40 minutes or right up until the mozzarella has started to brown.

Bon appetit.

Jack Botticelli