When the weather begins to turn cold, snuggle up with this cozy stovetop pasta. Watch the video below.
large ovenproof skillet
2 hot or sweet Italian sausages, about 1/2 lb (250 g) in total
1 Tbsp (15 mL) butter
1 medium onion, diced
4 ripe plum tomatoes, cored, seeded and diced, or 14 oz (398 mL) can diced tomatoes
1 roasted red pepper, cut crosswise into 1/2-inch (1 cm) thin strips
12 oz (375 g) cavatappi or scoobi doo pasta, about 4 cups (1 L)
2 Tbsp (30 mL) all-purpose flour
1 Tsp (5 mL) dried oregano leaves
1/4 Tsp (1 mL) nutmeg
1 cup (250 mL) milk
1/2 cup (125 mL) chopped fresh parsley
1/2 cup (125 mL) extra smooth ricotta
1 cup (250 mL) lightly packed, coarsely grated parmesan, divided
freshly ground pepper
salt to taste (optional)
Bring a large pot of salted water to a boil.
Using a sharp knife, slit each sausage down the side. Remove meat and place in a large ovenproof skillet. Add butter and onion. Set over medium heat. Stir to keep meat crumbly and cook until no longer pink, about 5 minutes.
Add tomatoes and red pepper. Cook, stirring, for 3 minutes to soften tomatoes slightly.
Add pasta to boiling water and cook according to package directions or until al dente, about 8 minutes.
Meanwhile, sprinkle flour, oregano, and nutmeg over sausage mixture. Stir to combine. Gradually stir in milk. Stir until mixture boils and thickens about 3 minutes. Stir in parsley, ricotta, and half the parmesan. Remove from heat.
Preheat broiler. Drain pasta very well. Stir into sausage mixture. Add pepper and salt if needed. Sprinkle with remaining parmesan. Broil for a couple of minutes or until top is bubbly.
All you need for the basic dough is yogurt and self-rising flour. From there, you can add any toppings that you wish like sesame seeds, poppy seeds, garlic and onion. After the bagels are done, smear some cream cheese or load it up to make a delicious sandwich. The possibilities are endless!