Italian Sausage Bake
Recipe from longtime Eagle River resident Joan Delaquito.
12 ounces penne pasta (about 4 cups)
1 pound Italian sausage (Alaska Sausage Co.’s Raw Italian Sausage with Beef works best)
1 cup chopped onions
2 teaspoons olive oil
1 can (15 ounces) Italian style tomato sauce
1 can (14.5 ounces) ready diced tomatoes with garlic
1 can (6 ounces) tomato paste
2 cups shredded mozzarella cheese
Cook pasta according to directions. Drain. In a large skillet over medium high heat, cook sausage and onion in the oil for five minutes. Drain.
Stir in tomato sauce, undrained tomatoes, tomato paste and ½ cup water (or chicken broth or wine). Cook, stirring occasionally for 10 minutes.
Combine pasta and sauce in a 13-by-9-inch baking dish. Sprinkle with cheese and bake in oven at 350 degrees for 20 minutes.