Pizzagna

sobota, 15 lutego 2014

1 lb pasta, curls (recommend campagnelle by Barilla, short fusilli or cavatappi pasta may be substituted)
1 cup ricotta cheese
1/2 cup parmigiano-reggiano cheese, grated, a couple handfuls
fresh parsley, finely chopped, a handful
1/2 cup pepperoni, sliced and cut into thin strips
2 tablespoons extra virgin olive oil, 2 turns of the pan
1 bell pepper, seeded, quartered and thinly sliced
1 onion, quartered then thinly sliced
2 garlic cloves, sliced
12 cremini mushrooms, thinly sliced (baby portabellos)
1 (28 ounce) can crushed tomatoes
3/4 lb fresh mozzarella cheese or 3/4 lb smoked provolone cheese, sliced thin
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
salt

1 Preheat oven to 350 degrees.
2 Bring a pot of water to a boil, add pasta and salt the water.
3 While the water boils, combine ricotta, Parmiagiano, parsley and pepperoni in a large bowl and reserve.
4 Heat a large skillet over medium heat with extra-virgin olive oil, 2 turns of the pan.
5 When the oil is hot, add the peppers, onions, garlic and mushrooms.
6 Saute 6 to 8 minutes until tender and mushrooms are dark.
7 Season the vegetables with salt and pepper.
8 Stir in tomatoes and reduce heat to low.
9 Add a ladle of starchy cooking water to the ricotta just before you drain the pasta.
10 Drain pasta. Pour back into pot and toss with ricotta and pepperoni mixture.
11 Pour pasta into a baking dish and top evenly with peppers, onion and mushroom sauce.
12 Bake in oven for 30 minutes or until heated through.
13 Take out of oven and top with a layer of mozzarella, oregano and red pepper flakes.
14 Place under hot broiler and melt cheese until golden and bubbly.
15 Remove and serve with crusty bread.

Golden Mercies