Baked Pasta with Chicken Sausage Recipe on Food52
"This recipe is adapted from Al Forno's famous baked pasta method -- it uses less cream and cheese, and incorporates a hearty sausage ragu for a more tomatoey pasta. A word of advice: if you're not going to bake off the finished dish right away, boil the pasta for even less time than the instructions call for (like 2-3 minutes). As the pasta lies cradled in delicious sauce in the fridge it will continue to soften, and you don't want it to turn to mush...."
INGREDIENTS
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1 tablespoon olive oil
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3/4 pound fresh sweet Italian sausage (I use chicken, but feel free to use pork)
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1/2 onion, diced
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Kosher salt
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1 fat clove garlic, peeled and smashed
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Handful basil leaves
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4 cups chopped tomatoes (fresh or canned)
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1 cup heavy cream
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1/2 cup grated Parmesan
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1/4 cup ricotta cheese
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1 cup grated mozzarella
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1 pound short pasta (I like penne or conchiglie)
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2 tablespoons cold unsalted butter, cubed
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