Penne With Tomato Fondue, Rich Fall Flavors
Roasting garlic is not at all difficult but it completely changes the flavor profile of this pungent bulb. Use one whole bulb, not clove, turn it on its side and hold firmly but not too hard or it will break apart when you cut it. Use a very sharp knife and slice off enough of the root end to expose the flesh. Place in a small oven proof dish, add 1 tb water and 1 tsp olive oil. Roast in a 350 oven for 20 minutes. Wait for it to cool and squeeze out the soft flesh. Discard the paper like covering, unless you make your own stock, ha ha. Set aside until needed for this pasta dish.
I try to only buy Barilla Plus pasta, it is not too different in texture from regular pasta, if you cook for the recommended time. It is quite a bit healthier than regular white pasta as it is made with legume and bean flour plus oats and flax seed.
14.5 oz box of Barilla plus Penne. Cook according to directions
1/2 of a red pepper, julienned
1 bulb of garlic, roasted
1/2 large onion, chopped
3 15 oz cans of diced fire roasted tomatoes, or if you are watching pennies, 1 15 oz can of diced fire roasted tomatoes and 1 28oz can of diced tomatoes.
8oz package of cream cheese, I use low-fat. **For best results use at room temperature.
1-2 tb olive oil
1 lb of mild Italian ground sausage
1/2 lb mozzarella - grated
In a medium saucepan, on medium high heat, add olive oil. When oil is hot, but not smoking, add the red peppers and onion, saute until onion becomes translucent, seven-ten minutes. Add sausage and cook until no pink is visible. Remove any excess fat. Turn heat down to medium. Add the roasted garlic and the diced tomatoes, when they have heated through add the cream cheese. Stir until cheese has melted and is thoroughly blended. Mix in hot cooked pasta and mozzarella. Salt and pepper to taste. Serves 6-8