{"id":3525,"date":"2015-09-07T17:00:00","date_gmt":"2015-09-08T00:00:00","guid":{"rendered":"http:\/\/www.winemonthclub.com\/blog\/?p=3525"},"modified":"2015-09-04T10:17:53","modified_gmt":"2015-09-04T17:17:53","slug":"baked-penne-with-sausage-and-creamy-ricotta","status":"publish","type":"post","link":"https:\/\/www.winemonthclub.com\/blog\/baked-penne-with-sausage-and-creamy-ricotta\/","title":{"rendered":"Baked Penne with Sausage and Creamy Ricotta"},"content":{"rendered":"<p><em>&#8220;This hearty pasta dish is studded with chunks of Italian sausage and mixed with a quick garlic-infused tomato sauce. It&#8217;s then topped with dollops of fresh ricotta and a sprinkling of both mozzarella and Parmigiano-Reggiano, which form a cheesy layer as the pasta bakes.&#8221; \u00a0<\/em>Pair it with this month&#8217;s Premier Series <a href=\"http:\/\/www.winemonthclub.com\/valle-secreto-key-cabernet-sauvignon-carmenere-2014.htm?catid=1016\" target=\"_blank\">Valle Secreto Key Cabernet Sauvignon Carmen\u00e8re 2014<\/a>.<\/p>\n<h3><a href=\"http:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2015\/09\/Baked-Penne-with-Sausage-and-Creamy-Ricotta.jpg\"><img loading=\"lazy\" class=\"alignright size-full wp-image-3526\" src=\"http:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2015\/09\/Baked-Penne-with-Sausage-and-Creamy-Ricotta.jpg\" alt=\"Baked Penne with Sausage and Creamy Ricotta\" width=\"200\" height=\"250\" \/><\/a>Ingredients:<\/h3>\n<ul>\n<li>3 tablespoons extra-virgin olive oil<\/li>\n<li>2 garlic cloves, smashed<\/li>\n<li>1 pound hot or sweet Italian fennel sausage, casings removed<\/li>\n<li>One 28-ounce can tomato puree<\/li>\n<li>1 1\/2 cups water<\/li>\n<li>1 1\/2 teaspoons sugar<\/li>\n<li>1 bay leaf<\/li>\n<li>1\/4 teaspoon ground fennel<\/li>\n<li>Salt and freshly ground pepper<\/li>\n<li>1 pound penne<\/li>\n<li>3 cups Creamy Ricotta<\/li>\n<li>1\/2 pound fresh mozzarella, cut into 1\/2-inch cubes<\/li>\n<li>1\/4 cup freshly grated Parmigiano-Reggiano cheese<\/li>\n<\/ul>\n<h3>Directions:<\/h3>\n<ol>\n<li>Preheat the oven to 400\u00b0. In a large saucepan, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderate heat, stirring, until lightly browned, about 1 minute. Add the sausage and cook, breaking up the meat, until browned, about 8 minutes. Add the tomato puree, water, sugar, bay leaf and fennel. Season with salt and pepper and bring to a boil. Simmer over low heat until thickened, about 30 minutes. Remove the garlic, mash it to a paste and stir it back into the sauce; discard the bay leaf.<\/li>\n<li>Meanwhile, cook the penne in a large pot of boiling salted water until al dente. Drain the pasta and return it to the pot. Stir in the remaining 2 tablespoons of olive oil. Using a slotted spoon, add the cooked sausage to the pasta, then add 1 cup of the tomato sauce and toss to coat the penne.<\/li>\n<li>Spoon the pasta into a 9-by-13-inch baking dish. Pour the remaining tomato sauce over the pasta and dollop large spoonfuls of the Creamy Ricotta on top. Gently fold some of the ricotta into the pasta; don&#8217;t overmix\u2014you should have pockets of ricotta. Scatter the mozzarella on top and sprinkle with the Parmigiano-Reggiano. Bake the pasta for about 45 minutes, or until bubbling and golden on top. Let rest for 20 minutes before serving.<\/li>\n<\/ol>\n<p>MAKE AHEAD<br \/>\nThe baked penne can be refrigerated, covered, overnight. Rewarm before serving.<\/p>\n<p><em>Photo and recipe from:\u00a0<a href=\"http:\/\/www.foodandwine.com\/recipes\/baked-penne-with-sausage-and-creamy-ricotta\" target=\"_blank\">www.foodandwine.com<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&#8220;This hearty pasta dish is studded with chunks of Italian sausage and mixed with a quick garlic-infused tomato sauce. It&#8217;s then topped with dollops of fresh ricotta and a sprinkling of both mozzarella and Parmigiano-Reggiano, which form a cheesy layer as the pasta bakes.&#8221; \u00a0Pair it with this month&#8217;s Premier Series Valle Secreto Key Cabernet [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":""},"categories":[10],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Baked Penne with Sausage and Creamy Ricotta | Wine Blog from The International Wine of the Month Club<\/title>\n<meta name=\"description\" content=\"&quot;This hearty pasta dish is studded with 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