I can’t really explain the level of baked goodness happening, so you must make this dish to fully understand what I am talking about…
It’s filled with lots of fresh andouille sausages, and loads of cheese.
First, I brown up fresh ground turkey and adouille sausages.
After we brown the ground turkey and fresh andouille sausage in olive oil, I add the tomato paste, this is a very important step.
The whole point is to “bust” the tomato paste open by cooking it with the meat before adding the crushed tomatoes and chicken broth.
Next, we allow all the ingredients to simmer, uncovered for about 30 minutes before tossing in the parmigiano reggiano.
Hello people, don’t forget to taste your food as it cooks.
We need to make sure our flavor is on point!
I boiled my pasta in a big pot of salted water, only cook the pasta for 9 minutes because the pasta will finish cooking as it bakes.
I drain and rinse my pasta in hot water because this is a hot dish. Cold water for cold dishes such as pasta salad.
Drain again and toss with a little olive oil or butter to prevent sticking.
Don’t forget to toss in the fresh Italian Parsley.
Lastly, add the cooked pasta to the sauce, stir in lots of grated cheese, and place into a greased casserole dish.
Top with more cheeses and the sliced mozzarella.
I know, more pictures, but this looks so good, I can’t help myself…lol!
Last one people, and YES, it’s a close up!