- This topic has 1 reply, 1 voice, and was last updated June 28, 2006 at 1:21 pm by .
- June 28, 2006 at 1:21 pm #236988
4 T. olive oil
3 red peppers, seeded and cut into strips about an inch wide
1 large onion, chopped
2 cloves of garlic, minced
2 1 lb. cans of crushed tomatoes
About 3/4 lb.
penne, ziti or rigatoni
About 6 oz. to 1/2 pound chorizo or pepperoni, sliced thinly
A little butter for greasing the pan
About 1/2 C. white breadcrumbs, your own or commercial, seasoned
About an ounce freshly grated Parmesan cheese
Preheat the oven to 350?F.
Heat 3 tablespoons of the oil in a skillet and cook the onions and pepper over medium heat until golden and soft. It takes about 10 minutes.
Add the garlic and cook for another minute.
Add the tomatoes.
Cook the pasta according to the package. Drain and mix into onion and pepper. Add the chorizo.
Spoon the pasta and sauce into a 3- to 4-inch-deep buttered casserole. Mix the breadcrumbs, cheese and rosemary. Sprinkle on top.
At this point you can put it into the fridge overnight, or freeze.
To serve, drizzle on the remaining oil and bake for 15 to 20 minutes until golden.
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