1 tbsp canola oil
500 g Italian sausage (4 links)
1 cooking onion, sliced
1 green pepper, sliced
3 cloves garlic
1 tsp dried oregano
1 tsp salt
½ tsp pepper
1 cup milk
2 cups beef stock (or water)
1 28-oz can diced tomatoes with juice
3 tbsp prepared pesto (optional)
450 g penne pasta
2 cups shredded mozzarella
Place ovenproof pot over medium heat and add canola oil.
Squeeze the sausage out of the casing into little meatballs, directly into the pot and cook for 5 min until meatballs brown slightly.
Add onion, pepper and garlic and cook for 5 min, until onions brown slightly.
Add oregano, salt, pepper, milk, stock (or water), canned tomatoes and pesto if using. Add pasta and bring to a boil. Turn down and simmer uncovered for 12 min, stirring every 5 min or so to keep the pasta from sticking to the bottom of pot. (Feel free to cook the pasta a little longer, to evaporate more liquid, if desired.)
Once the pasta is tender, scatter mozzarella on top and broil in the oven until top is bubbly and golden.
Tip: As long as you stick to the ratio of 450 g (roughly 1 lb) of pasta to 3 cups liquid and 1- 28oz can of tomatoes, you can alternate your proteins, vegetables and flavourings.
For a printable version of this recipe click here.