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Spicy Italian Baked Penne Pasta
Ingredients
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1 pound penne pasta or your favorite pasta
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6 cups of your favorite low sodium marinara, or your favorite red pasta sauce
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1 pound spicy Italian turkey sausage or turkey sausage, casings removed or 1 lb sausage meat
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1 tablespoon extra virgin olive oil
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1 large yellow onion, chopped, about 2 1/2 - 3 cups
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1/4 teaspoon crushed red pepper flakes, optional
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3 cloves garlic, chopped
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1/2 cup dry red wine or water
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1/2 cup chopped fresh basil
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6 ounces Manchego cheese, grated
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2 ounces Pecorino cheese, shredded, divided
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2 tablespoons fresh basil leaves, coarsley chopped
Preparation
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Preheat oven to 350 F. Lightly oil a 13 x 9-inch glass or ceramic baking dish.
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Cook pasta in lightly salted water to al dente. Drain and return to the pot. Add the pasta sauce. Set aside.
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Heat a large nonstick skillet over medium-high heat and add sausage meat. Cook until browned, about 8 minutes, stirring to crumble. Remove from pan and add to pasta and sauce pot.
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Add 1 tablespoon of olive oil into the pan and cook onion over medium heat until softened and beginning to caramelize, stir in pepper flakes. Add garlic and continue to cook an additional 4 minutes. Pour in wine, scraping the pan to loosen any brown bits, and cook until mixture almost evaporates, about 4 minutes. Combine with the pasta and turkey. Add the basil. Stir to combine and pour into the prepared baking dish.
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Top with Manchego cheese, then half of the Pecorino. Tent pan and bake in preheated oven for about 20 - 30 minutes or until cheese melts and juices are bubbly. Remove from the oven and sprinkle with reserved cheese and remaining 2 tablespoons of basil.
