Italien Baked Ziti with Sausage Recipe

Italien Baked Ziti with Sausage Recipe

Italien Baked Ziti with Sausage Recipe

Ingredients
  • 300g ziti or penne pasta (Note 1)
  • 1 tbsp olive oil
  • 3 garlic cloves
  • 1 onion (brown, white or yellow), finely chopped
  • 1lb/500g ground pork (mince) (Note 2)
  • 1.4lb / 700g bottle of tomato passata / pureed tomato (Note 3)
  • ½ cup water
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp sugar (any type)
  • Salt and pepper
  • ¾ cup grated mozzarella cheese
Sausage Seasoning (Note 4)
  • 2 tsp fennel seeds
  • 1 tbsp paprika (any type – all go great with this)
  • 3 tsp red pepper flakes OR 2 tsp cayenne pepper (adjust to taste)
  • 2 tsp onion powder
  • 1 tsp black pepper
  • 1 tsp salt (table salt)
Instructions
  1. Cook ziti for the recommended cooking time on the packet MINUS 2 minutes. (Note 5) Drain and transfer to baking dish.
  2. Preheat oven to 180C/350F.
  3. Heat oil in a large skillet over high heat. Add onion and garlic and cook for 2 minutes or until onion is translucent.
  4. Add pork mince and cook, breaking it up as you go, until it turns from pink to white. Add Sausage Seasonings and cook for 2 minutes.
  5. Add passata, water, basil, oregano and sugar. Bring to simmer, reduce heat to medium and cook for 5 minutes. Adjust salt and pepper to taste (remember it gets spread across lots of pasta).
  6. Pour the sausage mixture over the ziti. Top with cheese. Cover loosely with foil and bake for 20 minutes, then remove the foil and bake for a further 5 to 10 minutes until the cheese is bubbly and golden. Stand for 5 minutes before serving.

Chorizo, Caramelized Onion and Poblano Sausage Rolls

Chorizo, Caramelized Onion and Poblano Sausage Rolls
Chorizo, Caramelized Onion and Poblano Sausage Rolls
Ingredients
  • 2 tablespoons oil
  • 1 medium white onion, chopped
  • 2 poblano peppers, stemmed, seeded, and chopped
  • ½ teaspoon kosher salt
  • 1 pound chorizo sausage, casings removed
  • 1 pound puff pastry, thawed
  • 1 egg, beaten
  • 3 tablespoons black sesame seeds, poppy seeds, or white sesame seeds, to top
  • 1 cup sour cream
  • 1 large handful fresh cilantro
  • 3-4 cloves garlic, minced
  • ¼ cup prepared salsa
 Instructions
  1. Heat the oil in a large skillet over medium heat, and then add in the onion and poblano. Season with ½ teaspoon kosher salt. Saute, stirring occasionally, until the onions have softened and begun to brown around the edges, about 30 minutes. Remove from heat and let cool.
  2. In a large bowl, work together the chorizo sausage meat and the caramelized onions and poblanos. Set aside.
  3. Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper. Cut each pastry sheet into thirds, and place onto the parchment paper.
  4. Divide the chorizo mixture evenly amongst the pastry sections, forming a long line down the center of each. Fold the pastry sheet around the sausage mixture, pinching the edges to seal. Flip the rolls over so that the seam-side is down.
  5. Brush the puff pastry with the beaten egg and sprinkle the sesame seeds on top. Gently slice the sausage rolls into bite-sized pieces. Separate them, making sure to give each piece plenty of room to puff up as it cooks.
  6. Bake the sausages until golden brown and cooked through, about 30-35 minutes.
  7. As the sausage rolls bake, make the dip. In a food processor, combine the sour cream, cilantro, minced garlic, and salsa. Process until well-combined.
  8. Serve the chorizo sausage rolls warm with the creamy cilantro dip.