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Ingredients
| italian sausage: 8 oz (spicy is OK) |
| dry macaroni: 1 lb (small shells) |
| Kosher salt: 1 Tbl |
| light whipping cream (fluid): 3 cups |
| fontina cheese: 24 oz (grated, rind removed) |
| red sweet peppers: 1 whole pepper (seeded, sliced thin) |
| green sweet peppers: 1 whole pepper (yellow is best- seeded, sliced thin) |
| salted butter: 1 Tbl (to coat pan) |
| parmesan cheese (grated): 1/3 cup |
Fontina & Sausage Pasta
User rating:
-
Prep Time
30 min -
Cook Time
55 min -
Servings
8 serving(s)
Tags
Bring a large pot of water to boil over high heat. Add the pasta and 1 T of salt. Cook, stirring occasionally, until the pasta is not quite done. Drain well and transfer to a large mixing bowl.Shake pepper slices in baggie with melted butter.Add the sausage slices, cream, and cheeses to the pasta (except the Parmesan). Season with salt to taste. Toss well to combine. Transfer to a lightly buttered 9X13 inch deep baking dish. Place pepper slices around the edge.Cover with aluminum foil and bake for 45 minutes.Let stand a few minutes before serving.
serve with grated Parmesan.