{"id":11513,"date":"2022-02-16T14:52:20","date_gmt":"2022-02-16T14:52:20","guid":{"rendered":"https:\/\/cookwithgusto.com\/?p=11513"},"modified":"2022-02-17T15:47:25","modified_gmt":"2022-02-17T15:47:25","slug":"sausage-pasta-bake","status":"publish","type":"post","link":"https:\/\/cookwithgusto.com\/?p=11513","title":{"rendered":"Sausage Pasta Bake"},"content":{"rendered":"

Sausage Pasta Bake<\/h4>\n

We love Italian sausage, and we have noticed you love it too :). So here is another recipe featuring a sausage variety from Tuscany, called Firenze sausages. We are using them to make a delicious sausage pasta bake. Are you excited?<\/p>\n

Ingredients (makes 4 portions)<\/h5>\n

Firenze sausages x 4
\n5 garlic cloves
\n10 cherry tomatoes
\n1 pack Belmorso trofie pasta<\/strong><\/a>
\n5 teaspoons Belmorso red pesto<\/strong><\/a>
\n250 ml tomato passata plain
\n180 gr mascarpone
\n60 gr grated mozzarella cheese
\nsalt and pepper to taste
\nplenty of Belmorso extra virgin olive oil<\/strong><\/a>
\nsome rosemary for seasoning<\/p>\n

Preparation (watch our recipe video on Facebook @tastewithgusto)<\/h5>\n

\"sausage<\/a><\/p>\n

Start by peeling and cutting your garlic into small pieces, or mince it if you prefer.<\/p>\n

\"sausage<\/a><\/p>\n

Then wash and cut the cherry tomatoes into 4 pieces.<\/p>\n

\"sausage<\/a><\/p>\n

Take the sausage out of the fridge, and remove the skin.<\/p>\n

Boil the water for the pasta, making sure you season it with plenty of salt.<\/p>\n

\"sausage<\/a><\/p>\n

In the meantime, pour 2 tablespoons of extra virgin olive oil into a pan, add the garlic and leave to saute` for a few minutes.<\/p>\n

\"sausage<\/a><\/p>\n

Throw the pasta in your boiling water, and make sure you mix the pasta from time to time. You want to leave the pasta for 8\/10 minutes as it will finish cooking in the oven.<\/p>\n

Next, add the tomatoes, mix well and leave to cook for 10 minutes.<\/p>\n

\"sausage<\/a><\/p>\n

Take some of the pasta cooking water and set it aside.<\/p>\n

\"sausage<\/a><\/p>\n

It’s now time to add your sausages. Once you add them use your spoon to break them into smaller pieces, and mix them in with the garlic and tomatoes.<\/p>\n

\"sausage<\/a><\/p>\n

Strain the pasta, and add it back to the pot.<\/p>\n

Next add the red pesto and mix well.<\/p>\n

Follow by adding the passata and mix well. Season with salt and pepper.<\/p>\n

Now add your mascarpone cheese, turn the stove\/hob back on, so the mascarpone melts making it easier for you to fold in the pasta. This should take 2 minutes approximately.<\/p>\n

\"sausage<\/a><\/p>\n

Transfer the pasta into your big casserole.<\/p>\n

\"sausage<\/a><\/p>\n

Then add the sausage tomatoes mixture on top, and using your spoon spread the mixture evenly and try to incorporate it in the pasta so it’s not all on top.<\/p>\n

Add some more black pepper and sprinkle the rosemary.<\/p>\n

\"sausage<\/a><\/p>\n

Finish by adding the grated mozzarella cheese, and bake in a preheated oven for 20 minutes.<\/p>\n

Once it’s ready, serve and enjoy with a nice glass of red wine.<\/p>\n

\"sausage<\/a><\/p>\n

Tips<\/h5>\n

This makes a gorgeous rich dinner, easy to make during the weekdays but also perfect for the weekend. If you are vegetarian or vegan, simply replace the meat with sundried tomatoes or brown lentils, and use vegan cheeses.<\/p>\n","protected":false},"excerpt":{"rendered":"

Sausage Pasta Bake We love Italian sausage, and we have noticed you love it too :). So here is another recipe featuring a sausage variety from Tuscany, called Firenze sausages. We are using them to make a delicious sausage pasta bake. Are you excited? Ingredients (makes 4 portions) Firenze sausages x 4 5 garlic cloves […]<\/p>\n","protected":false},"author":10,"featured_media":11529,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-11513","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/11513","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11513"}],"version-history":[{"count":4,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/11513\/revisions"}],"predecessor-version":[{"id":11585,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/11513\/revisions\/11585"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/media\/11529"}],"wp:attachment":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11513"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11513"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11513"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}