Baked pasta combines browned Italian sausage, garlic, crushed and diced tomatoes, and pitted black olives simmered into a thick sauce. Pasta is cooked slightly underdone, combined with sauce, reserved pasta water, and layered with shredded low-moisture mozzarella and grated Parmesan. The mixture is baked in a brushed 9-by-13-inch dish at 400°F until bubbly. The dish yields 4 to 6 servings. Sausage choice—hot, mild, or a mix—adjusts spiciness. A 15 to 18 minute simmer thickens the sauce, and recommended mozzarella is the low-moisture melting type rather than fresh mozzarella.
"Everyone seems to love this one-dish wonder, a baked pasta dish with sausage and black olives. You can change its personality by using a sausage that you prefer. Hot Italian sausage will yield a dish that is fiery, while mild Italian sausage makes a more kid-friendly meal. I like to use half hot and half mild. The choice is yours."
"Drain all but 1 tablespoon fat from skillet, add the remaining 1 tablespoon oil and garlic; cook until fragrant but not brown, about 1 minute. Add crushed and diced tomatoes, return sausage to the skillet. Add olives and simmer until thickened, 15 to 18 minutes. Season to taste with salt. Meanwhile, bring 4 quarts of water to boil in large pot. Add 1 tablespoon salt and pasta. Cook until slightly underdone. Reserve 1/4 cup cooking water."
Read at The Mercury News
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