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Pasta recipe au gratin


	Penne pasta recipe It makes your mouth water

This pasta recipe is optimal for a family with kids. Penne, meat, cheese gratine, and Catalan-style tomato sauce ensure an everyday dainty dish.

This gourmet pasta might have its origins in Naples, where Catalonia had a historical role centuries ago. Anyway, it is the only place in Italy where they have cooked it in a similar way to ours.

Serves 6 as first course. Serves 4 as sole course.

1 pound penne rigate
10 ounces uncooked pork sausage - cut into 1/2 inch pieces
1 bay leaf
2 tablespoons olive oil
1 small onion - finely chopped
2 medium ripe tomatoes - peeled and pounded
1 clove garlic - peeled and minced
1 teaspoon Italian parsley leaves - minced
2 ounces or 4 tablespoons Parmesan or other cheese for grating - grated
1 leveled tablespoon salt, or to taste

Pasta recipe preparation method

Heat the olive oil in a saucepan over medium-low heat. Add the onion, stirring constantly with a wooden spoon to prevent burning.

When the onion has turned translucent, add the garlic, parsley, and the sausages. Stir for a few minutes. Add the tomato and salt, and stir. When the sofregit or Catalan-style tomato sauce begins to boil, cover the saucepan, and turn down heat to low. Cook to caramelize the sofregit for 10 to 12 minutes, stirring often. Remove from heat.

In the meantime, bring 3/4 quarters water to a boil in a pasta cooker or large deep pot. When the water is rolling boil add the bay leaf, salt and the macaroni or penne. Cook the pasta until al dente.

Drain them in a colander, and discard the bay leaf. Do not rinse.

Now it's time to preheat the oven broiler for the gratine. Next, put the pasta in a baking dish. Pour the sofregit over the penne and mix well. Top the pasta with grated Parmesan cheese and broil for a few minutes in the oven until it produces the delicious brown crust so characteristic of this pasta recipe au gratin. Remove from the oven and serve hot.

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Pesto pasta recipe - The popular pasta al pesto from Genoa.

Variations of this pasta recipe

This popular pasta dish has many different versions.

You can replace the sausages with 1/2 pound of ground meat, diced beef meat, or beef and pork meat mixed.

Instead of adding sausages or meat, you can add beef broth or chicken broth some minutes after adding the grated tomatoes, let it cook some more minutes and add the cooked macaroni to the sofregit first, mix well, and then put it all in a baking pan.

You can also add some ham to the sofregit instead or in addition to the sausages that you added in the main version of this pasta recipe.

This pasta recipe has two main parts that you can prepare simultaneously. The tomato sauce or sofregit with the sausage, and the boiling of the pasta. The final part is the gratiné. All in all it takes about half an hour.

If you are pressed for time, you can use a good brand of canned tomatoes, but don't make a habit of it, because this pasta recipe tastes much better with fresh tomatoes.

Catalan Mediterranean penne pasta recipe.