13 oz. fusilli pasta
1 1/2 cups peeled tomatoes, drained
1 cup fresh Asiago cheese, in cubes
1/4 cup sharp Asiago cheese, grated
4 oz. sweet Italian sausage
5 oz. Brussel sprouts, steamed
1/2 cup chopped onion
1/4 chopped garlic
2 tbsp. tomato paste
salt and pepper
How to make the PASTICCIO DI FUSILLI IN TEGLIA – Baked Fusilli:
Sweat the chopped onion and garlic in a pan with a little olive oil until translucent and then add the whole sausage. When well browned add the tomato paste, the drained peeled tomatoes, a pinch of salt and freshly grated pepper.
Bring the sauce to a boil and add 3/4 cup of hot water. When simmering, cover and let cook for about 40 minutes over a moderate flame.
Cook the pasta separately in a large pot of salted boiling water and drain it when it is still “al dente,” firm to the bite, about 8 minutes.
Return the pasta to the pot and stir in the sauce, the steamed brussel sprouts and the diced Asiago cheese. Pour into a buttered baking dish. Sprinkle with dabs of butter and the grated sharp Asiago cheese.
Place in a hot oven at 450°F for 15 minutes. Serve the pasta straight from the oven dish.