Zak makes this dish every other week or so. It’s his mom’s recipe and is absolutely divine. I love the fact that it’s baked, since it’s almost completely hands off (not that it really affects me, since Zak is the one who makes it) and gets a really yummy “roasted” flavor that I love. I finally remembered to ask him for the recipe the last time he made this. I’m very lucky to have a boyfriend who helps with the cooking (and the dishes!) and that his mom has some delicious recipes to pass along.
1 box pasta of choice, cooked according to package instructions (pictured is orrechiette)
1 large white onion, diced
6 cloves garlic, diced
2 tbs. olive oil
1 28 oz. can crushed tomatoes, with juice
3 sausage links, casing removed and crumbled
1 cup mushrooms, sliced
Freshly cracked black pepper
1/2 cup grated Jarslberg cheese, for garnish (optional)
A small handful basil leaves, for garnish (optional)
Preheat oven to 350º.
In a large oven proof stock pot, add onions and garlic and freshly cracked black peppers. Heat over low heat for roughly 10 minutes until juices begin to release from onions. Add crumbled sausage and olive oil. Let simmer over low heat for about 10 minutes, stirring occasionally, until sausage is browned. Add crushed tomatoes and juice and mushrooms and stir.
Place stock pot to oven and bake for two hours, stirring every half hour.
If your final consistency is too water-y, add a few tablespoons of tomato paste and bake another 10-15 minutes.
Serve over pasta with a bit of grated cheese, and some fresh basil as garnish.