Sunday, April 21, 2013

Just Good, Basic, Comfort Food

There is no need for a long explanation me, baked pasta and some yummy Italian bread will always make for great comfort food.

Baked Penne with Italian Sausage


1 (12 ounce) package dry penne pasta
2 teaspoons olive oil
1 pound mild Italian sausage
1 cup chopped onion
1/2 cup white wine (or chicken broth)
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes with garlic
1 (6 ounce) can tomato paste
2 cups shredded mozzarella cheese


Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Add past and cook for 8 to 10 minutes, or until al dente; drain.

Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over medium high heat until evenly browned. Drain excess fat. Pour in wine (or chicken broth), and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes, and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella.

Bake in preheated oven for 20 minutes, or until cheese is melted.

Source: submitted by SADIEQQ. You can find the recipe here.

Notes: I have nothing to add. This was just good stuff!

Bacon, Herb & Cheese Snack Bread


4 1/2 cups King Arthur unbleached all-purpose flour
2 envelopes Fleischmann's rapid rise yeast
2 teaspoons Italian herb seasoning
1 1/2 teaspoons salt
 2 to 3 cloves garlic, minced
1 1/4 cups water
1/4 cup olive oil
2 eggs 
8 ounces (2 cups) shredded cheese blend, divided
10 sliced cooked bacon, coarsely chopped


Combine 1 1/2 cups flour, undissolved yeast, Italian herb seasoning, salt, and garlic in a large mixer bowl. Heat water and oil until very warm (120 to 130 degrees F.); gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in 1 cup cheese and remaining flour to make a stiff batter. Spread batter on greased 15 x 10-inch jelly roll pan, or rimmed baking sheet with at least 1-inch sides. Sprinkle with remaining cheese; top with bacon. Cover; let rise in warm, draft-free place until puffy, about 30 minutes.

Bake at 375 degrees F for 25-30 minutes, or until done. Cover loosely with foil during last 5 to 10 minutes of baking if cheese topping beging to overbrown. Remove from pan; cool on wire rack. Serve as strips or squares, or slice and use for sandwiches.

Variation: Replace bacon with 1 1/2 ounces thinly sliced salami.

Source: My Mom found this in a group of coupons in a mailer. judging by the ingredients list, I would say it came from King Arthur flour and Fleischmann's yeast.

Notes: Sorry! I forgot to snap a picture of this one! However, it was delicious...and pretty to look at!

1 comment:

  1. The bread was a really good recipe. Everyone raved that it tasted like pizza. We used the salami since it was being served with an Italian dinner. Can't wait to try it with the pizza.