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Today I was rummaging around in the refrigerator and ran across some mild Italian sausage and some shredded mozzarella cheese. I started to think about the Rustic Baked Pasta dish that we made in January. Normally I wouldn’t make a dish like this in August, but today it is cool outside and tomorrow is supposed to be in the very low 60′s around dinner time. I don’t think that is grilled vegetable or cold soup weather, particularly when we are all used to temperatures in the high 80′s for the last several weeks. Maybe a baked pasta dish would be good.
The dish that I made today is different than the one made in January. This version is also semi-homemade but has less calories and is faster to make. When you serve this recipe, everyone will think that it took you hours to make the sauce alone but you can get all the prep work done in less than thirty minutes. The smell of the cooking garlic with fresh oregano, rosemary and sage will make your mouth water and your house smell like your grandmother was there cooking all day. For this recipe, we use a little wine so there will be a lot left in the bottle- be sure that you pour yourself a glass and enjoy making this baked pasta dish.
Makes enough for 8-10 large servings
Ingredients for the Sauce:
1 package of mild Italian Sausage (six links)
2 tablespoons olive oil
3 tablespoons minced garlic (about 6 medium cloves)
1 can (6 oz) large black olives
1 teaspoon tomato paste
1/4 cup red wine (Chianti or Merlot)
1 jar (24 oz) Four Cheese pasta sauce
1 jar (24 oz) Vodka pasta sauce
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh sage
Salt and fresh cracked pepper
Note: To prepare the black olives, drain them and then chop them roughly.
Ingredients for the Pasta:
1 sprig of fresh Rosemary
1 box (16 oz) penne or other pasta
1 tablespoon olive oil
Salt
Additional Ingredients:
1 bag (2 cups) shredded mozzarella cheese
1 cup grated parmesan cheese
For this recipe you are going to need a few items at hand. The first is a large mixing bowl. This bowl will need to be large enough to hold all of the ingredients. You will also need either two 9-inch baking dishes or one 9X13 inch baking dish.
Start this recipe by heating the grill to high heat and preheating your oven to 400 degrees. You will also need to fill a large pot with hot water for the pasta. Salt the water until it tastes like sea water. Add the sprig of rosemary and the tablespoon of olive oil. Set this pot over high heat (covered) and bring to a boil.
When the grill is hot, cook the Italian Sausage for about 8 minutes, turning throughout the cooking process until cooked through. Allow the cooked sausage to rest for 4-5 minutes, then cut into 1/4 inch wide coins. Add to the large mixing bowl and set aside.
In a large sauce pan, heat the 2 tablespoons of olive oil over medium-high heat. When the oil is hot, add the minced garlic. Cook, stirring constantly, for 2-3 minutes. Add the black olives and cook for another 2-3 minutes, stirring to prevent burning. Add the red wine and tomato paste. Stir until the tomato paste has incorporated into the wine. You will know this has happened because the sauce will start to thicken.
Add the jars of pasta sauce to the pan. Stir for about a minute and then add the oregano, sage and rosemary. Reduce the heat to low and simmer for about 15 minutes.
While the sauce is simmering, add the pasta to the salted water. Cook for about 9 minutes. You want slightly undercooked pasta for this recipe because we will be baking the dish. When the pasta is cooked, drain in a colander. Move the cooked pasta to the mixing bowl.
Pour the sauce over the pasta and cooked sausage in the mixing bowl. Mix together. Grab either you two 9 inch baking dishes or one 9X13 inch baking dish. Spray with cooking spray to prevent sticking. Spoon in about half of the pasta mixture. Use 1/2 of the shredded cheese and the parmesan, coating the pasta in the dish entirely. Spoon the remaining pasta mixture over the top of the cheese. Coat the pasta with the remaining shredded cheese and parmesan.
Place the dish, uncovered, in the oven for 20-25 minutes or until the cheese is golden brown. Serve immediately.
I would serve this with some Chianti, Shiraz or Syrah. It goes great with some fresh made garlic bread as well, or take the faster route and heat up some premade Texas Toast. A nice side salad with Italian dressing would be a winner as well. However you serve it, this dish will taste like it took you all day. Your guests or family don’t need to know that it was ready in under an hour.
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Wine and baked pasta make a great meal. Photo by Scott Groth