How good does that look? Yes, it’s garlic bread that was baked on top of some tomato-y pasta so that all the tomato goodness go on the bottom of the bread. The top got crispy under the broiler and each bite was pure amazingness.
Did I mention it has sausage in it? It does. And anything with sausage is automatically a winner.
The recipe comes from my friend Pam. This is a recipe her mom made often and she used torn bread as the topping that she sprayed with a butter spray, so keep that in mind if you don’t have a baguette on hand. I was very lucky to have just pulled some poolish baguettes (coming up on my BBA roster) out of the oven.
I think the idea of bread on top of a casserole is pure genius. Why have I never seen this before? I don’t really like breadcrumbs on top of dishes because try as I might, I always end up with some soggy ones. Bread though? Crispy and perfect.
The whole dish was great. The sauce was very light and I have to say, making a sauce that includes sausage feel light is quite a feat.
If you make one thing from my blog, make it this. You won’t regret it.
- 1 pound pasta
- 1 pound Italian sausage
- 1 small onion diced
- 2 cloves garlic minced
- 1 can 15 ounces tomato sauce
- 1 tablespoon Italian seasoning
- salt & pepper to taste
- 1 cup mozzarella shredded
- small baguette
- 3 tablespoons butter softened
- 1 clove garlic
- 1 teaspoon parsley minced
Preheat oven to 350.
Cook pasta according to package instructions until a dente.
In a large pan, cook sausage, onion, and garlic until sausage is cooked through. Pour in tomato sauce and add Italian seasoning, salt, and pepper. Stir in mozzarella until melted.
When pasta is cooked, drain and add to tomato sauce. Stir too combine. Pour into a 9 x 13 baking dish (lightly sprayed with oil).
Slice baguette into fairly thin pieces. Combine butter, garlic, and parsley. Spread a decent amount of butter on each baguette piece and arrange on top of pasta.
Bake in the preheated oven for 10 minutes. Remove and turn on broiler. Broil for only a couple minutes until your bread is golden and crispy. Enjoy!
OneÂ year ago: Butternut Squash Bars