Lenas Pasta Rustica - cooking recipe

Ingredients

1 yellow onion chopped
2 Tbsp. olive oil
2 garlic cloves minced
3/4 lb. chicken or turkey sausage casing removed
1 tsp. dried basil
1 tsp. dried oregano
1/4 tsp. hot red pepper flakes
1 28 oz. can tomatoes in puree, tomatoes coarsely chopped and puree reserved
salt to taste
1 lb. penne pasta
1 1/2 c. ricotta cheese
2 c. shredded Fontina or Mozzarella cheese
1/2 c. grated Parmigiano-Reggiano cheese

Preparation

In large Dutch oven over medium heat, warm oil.
Add onion; stir until golden, about 5 minutes. Add garlic, stir for 1 minute. Add sausage breaking it into bite-size pieces and cook until no longer pink about 6 minutes.
Stir in spices and add tomatoes with puree and bring to a boil.\tReduce heat to medium-low and simmer, stirring occasionally until thickened, 10-12 minutes.
Taste and adjust seasonings.\tPreheat oven to 350\u00b0.
Lightly oil a baking dish.
In large pot 3/4 full of water, add pasta and salt; boil until barely al dente, 10-12 minutes.
Drain well.\tIn a large bowl, toss pasta with sauce, ricotta and fontina.
Spread in prepared baking dish and sprinkle with Parmigiano-Reggiano.
Bake until cheeses are melted and tips of pasta are crusty, about 30 minutes.
Let stand 5 minutes before serving.
Serve hot.
Serves six to eight.