Baked Pitti
[cooked-sharing]
Baked Pitti
Bring a large pot of salted water to a boil
Heat a large pan over a medium flame and add the fennel seeds
Toast the seeds for about 30 seconds
Then add the Italian sausage to pan with the toasted fennel seeds and brown over a medium flame
Use your hands to gently crush the whole tomatoes from both cans and add to the sausage
Add the remaining juice from one can of tomatoes
Season with salt, pepper, garlic powder and crushed red pepper
Reduce the sauce to a simmer
When the water has boiled, add the pasta and cook according to the package directions for al dente (about 12 minutes)
Slowly stir in the heavy cream and 1 cup of grated Parmesan to the sauce and check for seasoning, add Kosher salt if needed
When the pasta is al dente, strain it and add it to the sauce
Transfer everything to a baking pan, making sure the sauce is coating all of the pasta
Toss in the frozen peas, and gently mix
Top with the remaining Parmesan and fresh mozzarella
Bake at 400 for about 25 minutes until the pasta is bubbly and the cheese is golden brown (you can pop it under the broiler for about 3 mins to brown the cheese)
Ingredients
Directions
Bring a large pot of salted water to a boil
Heat a large pan over a medium flame and add the fennel seeds
Toast the seeds for about 30 seconds
Then add the Italian sausage to pan with the toasted fennel seeds and brown over a medium flame
Use your hands to gently crush the whole tomatoes from both cans and add to the sausage
Add the remaining juice from one can of tomatoes
Season with salt, pepper, garlic powder and crushed red pepper
Reduce the sauce to a simmer
When the water has boiled, add the pasta and cook according to the package directions for al dente (about 12 minutes)
Slowly stir in the heavy cream and 1 cup of grated Parmesan to the sauce and check for seasoning, add Kosher salt if needed
When the pasta is al dente, strain it and add it to the sauce
Transfer everything to a baking pan, making sure the sauce is coating all of the pasta
Toss in the frozen peas, and gently mix
Top with the remaining Parmesan and fresh mozzarella
Bake at 400 for about 25 minutes until the pasta is bubbly and the cheese is golden brown (you can pop it under the broiler for about 3 mins to brown the cheese)