Fontina D’Aosta is imported from Italy and is the most delicious kind of Fontina. However, less expensive imported Italian fontina and made with pasteurized milk will work just as well for cooking. Penne pasta is my favorite to use in this recipe fontina Bake pasta, macaroni or rigatoni but also work well. Fontina Pasta Bake recipe serves six
Ingredients:
* 16 oz. Dried penne pasta
* 1 onion
* 2 cloves garlic
* 2 green peppers
* 1 tablespoon olive oil
* 12 ounces (about 4) Italian sausage
* 16 oz. tomato sauce
* 1 / 2 cup roughly chopped fresh basil
* 1 teaspoon red pepper flakes (optional)
* 1 1 / 2 cups grated fontina cheese (about 4 ounces)
Preparation:
Preheat oven to 375.
Boil pasta about 6-8 minutes, so it is still not very strong.
Some cut the onion, garlic and peppers. Saute on med-high heat in olive oil for 3 minutes, then add the sausage. Cook another five minutes, until sausage begins to brown, then add tomato sauce, pepper flakes and basil.
Extinguish the fire. Mix noodles and sauce. Add 1 cup of grated cheese. Place the pasta in a baking dish. Sprinkle the remaining cheese on top.
Bake for 25 minutes.
