Baked Angel Hair Pasta with Sausages and
Smooth Tomato and Artichoke Sauce
2 pounds (about 8 links) Tarantino
mild Italian sausages
4 bay leaves
½ cup extra-virgin olive oil
1 small onion, ;nely chopped
1 celery stalk, ;nely chopped
¼ cup ;nely chopped fresh parsley
3 large garlic cloves, ;nely chopped
3 large ripe tomatoes (about 1½ pounds),
peeled, seeded and ;nely chopped,
or 1 28-ounce can whole tomatoes
Preheat oven to 350°F. Lightly oil a 12-by-9-by-2-inch baking casserole. Place
sausages in the casserole. Stick bay leaves between some sausages. Place the
casserole in the oven until the sausages are fully cooked, about 30 minutes.
½ red bell pepper, seeded and
5 marinated or fresh artichoke
Salt and freshly ground pepper
1 pound angel hair pasta (capellini)
Freshly grated Parmesan cheese,
Remove the sausages from the casserole and set aside.
In a skillet, heat oil over medium heat. Add onion, celery, parsley and garlic, and
cook, stirring frequently, until softened, about 6 minutes. Add tomatoes, bell
pepper and artichoke hearts. Season to taste with salt and pepper. Reduce the
heat to low, cover and cook, stirring occasionally, until denser, about 50 minutes.
Pass the sauce through a strainer and set aside.
Bring a large pot of salted water to a vigorous boil. Add pasta and boil until half-cooked (follow the package instructions), about 1½ minutes. Drain and toss the
pasta with the sauce.
Arrange the pasta in the empty casserole that the sausages were cooked in and
place the sausages in rows on top. Bake until the top of the pasta begins to get a
little crunchy, 20-25 minutes. Sprinkle Parmesan liberally over the casserole and
serve. Makes 4-6 servings.