by Lizthechef
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16 ounces
cavatelli (wagon wheel pasta)
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12 ounces
sweet Italian chicken sausage, cut in 1/2 inch pieces
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1 tablespoon
best quality olive oil
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1
large yellow onion, chopped
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1
yellow or orange bell pepper, chopped
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4
peeled and chopped garlic cloves
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28 ounces
can whole tomatoes, chopped (I like San Marzano)
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28 ounces
tomato puree
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handful of sun-dried tomatoes, chopped (not in oil pack)
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handful of flat-leafed parsley, chopped
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1 teaspoon
dried oregano
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1 splash
dry red wine
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salt and pepper to taste
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8 ounces
best qualilty Mozzarella, grated
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1/2 cup
freshly grated Parmesan
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Cook pasta al dente - drain.
Ask the hotline about this step!Cook sauage until done - drain on paper towels.
Ask the hotline about this step!In a large dutch oven or large casserole dish (I use my biggest Le Creuset), heat olive oil and saute onion, peppers and garlic.
Ask the hotline about this step!Add cooked sauage, pasta, tomatoes, tomato puree, sun-dried tomatoes, herbs, s & p, wine and half the Mozzarella.
Ask the hotline about this step!Baked, covered, in a 375 degree oven for 25-30 minutes. Uncover, add remaining Mozzarella, top with parmesan and cook for 10 additional minutes, uncovered.
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mmm, this is classic and sounds wonderful.