Route Pazze Baked with Sausage, Mushrooms and Peas
Pasta al forno is usually made with tube shaped penne or rigatoni. Our version calls for route pazze, Benedetto Cavalieri’s signature cut. Blending béchamel and tomato sauce is typical of baked pasta dishes. Undercook the pasta as it will finish in the sauce while it bakes. This is just what a gathering of family or friends calls for on a cold night. The kids will love it.
This recipe calls for dried porcini. You can certainly use fresh mushrooms. Sauté them first in a little olive oil.
1 tablespoon extra virgin olive oil
1 onion, chopped
1 small carrot, finely diced
½ lb. sweet Italian pork sausages, casings removed ½ cup dry white wine
1.5 oz. dried mushrooms, soaked for ½ hour in hot water to cover, drained and sliced
2 cups tomato sauce, rather fluid
2 cups thin béchamel sauce
3 cups of shelled peas, fresh or frozen
1 17.6 oz. package of Benedetto Cavalieri Route Pazze
5 tablespoon Parmesan Cheese
MAKE the SAUCE. Heat 1 tbsp. of extra virgin olive oil in a sauté pan. Add the onion and carrot. When the onion softens add the sausage. Let it brown a bit then add the wine. Cook for 10 minutes stirring from time to time to break up the meat and prevent sticking. Add the mushrooms. Cover and lower the heat. Cook for 20 minutes. Add a few drops of water if necessary.
COOK the PASTA. Boil in abundant salted water, for no more than 7 minutes, as it must be baked.
ASSEMBLE the CASSEROLE. Preheat the oven to 350 °F. Place the rack in the center of the oven. Butter an oven proof dish. Blend the tomato sauce and the béchamel sauce. Drain the pasta and return it to the pan. Mix it with 4 tablespoons of Parmesan cheese and 2 cups of the sauce. Stir in the sausage and the peas. Pour everything into the casserole dish. Cover with the rest of the sauce. Sprinkle with Parmesan cheese. Bake in oven until bubbling, approximately 35 minutes.