Ingredients
| 1 lb | hot Italian sausage, casings removed | |
| 1 | large onion, chopped | |
| 2 tsp | Pastene Minced Garlic | |
| 1 | red bell pepper, diced | |
| 16 oz | Pastene Italian Trivella | |
| 1 | 16 oz jar Pastene Autentico San Marzano Sauce | |
| 3 cups | chicken broth | |
| kosher salt to taste | ||
| ½ cup | heavy cream | |
| 2 ½ cups | mozzarella, divided | |
| freshly parsley, chopped for garnish | ||
| Pastene Grated Parmesan Cheese for garnish |
Directions
- Preheat oven to 350° F.
- In a large Dutch oven over medium-high heat, cook sausage, breaking up with a wooden spoon, until no longer pink, about 4 to 5 minutes. Add onion, garlic, and bell pepper and cook, stirring, until soft, 5 minutes more.
- Add pasta and stir until coated. Add in the San Marzano sauce and chicken broth and season with salt. Bring liquid to a boil, then reduce heat to medium-low and simmer until pasta is al dente and 80% of the liquid has been absorbed, about 25 minutes.
- Stir in cream and simmer for about 2 minutes. Remove from heat and stir in half of mozzarella.
- Transfer mixture to a large baking dish and top with remaining mozzarella. Bake until cheese is bubbly and golden, about 10 minutes.
- Garnish with parsley and parmesan before serving.
