Penne from Heaven

A long time ago, in a galaxy far far away, (you know, before the internet and a proliferation of cook books on every subject) I discovered this recipe for Pasta Rustica. Well really it was about 15 years ago, and it was embedded on a page of a Williams-Sonoma catalog. It is divine, and a great dish when you have a large group to feed, sort of an easy unlayered lasagna. Penne, chicken sausage, ricotta, mozzarella and tomatoes make for a casserole that at first bite you will think that you've died and gone to potluck heaven. (It's also really good cold the next day, just sayin).

As a follow up to his hit comedy The Jerk, Steve Martin decided it was time to take on a dramatic role in 1981's Pennies From Heaven. And, we all know well that turns out when a comic decides to go drama, just ask Jim Carey and Will Farrell. As an added bonus, Martin decided to make this a vehicle for he and his then girlfriend, Bernadette Peters. And, we all know that's a recipe for disaster, just ask Madonna and Sean Penn. Set in the grand style of MGM's musicals of the 1930's, Martin plays a down on his luck sheet music salesman who daydreams in big musical numbers and cheats on his wife. Nice. And who wouldn't cast Christopher Walken in a role where he sings and dances? But wait, there's more. There's even a blasphemous spliced in scene of Fred Astaire dancing cheek to cheek - who, had he been dead at the time of the film's release, would have turned over in his grave. Despite it's featured song "Yes, Yes", critics and audiences said No, No.

The Recipe:

2 tbsp olive oil
2 garlic cloves, minced
3/4 pound chicken sausage, casings removed
1 tsp dried basil
1 tsp dried oregano
1 can (28 oz) tomatoes in puree, coarsely chopped (sometimes I just use puree, but that's just me)
Salt, to taste
1 1/4 cup ricotta cheese (I often use the low fat kind, but that's just me)
2 cups shredded mozzarella
1/2 cup grated parmagiano-reggiano
1 pound penne pasta

In a large dutch oven over medium heat, warm the oil. Add the garlic and cook, stirring, for 1 minute. Add the sausage and cook, breaking it up into bite-sized pieces, until no longer pink, about 6 minutes. Stir in herbs. Add tomatoes and puree and bring to a boil. Reduce heat heat to medium low and simmer, stirring occasionally, until thickened, 10-12 minutes. Preheat oven to 350 degrees. Lightly oil a 9x 13 baking dish. Cook pasta, Drain well. In a large bowl, toss pasta with sauce mixture, ricotta and mozzarella. Spread in baking dish and sprinkle with parmagiano. Bake until tip of pasta are crusty, about 30 minutes. Let stand for 5 minutes before serving. Feeds 6-8 as a main. Enjoy your Astaire way to heaven.

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