Earlier this spring, Herald reader Michael Barmuta shared his recipe for lemon pasta with mussels and Italian sausage. Now, as we move into fall, Michael reached out with another pasta recipe that is both cozy and unique.
“As we move into cooler weather this makes a great Sunday dinner that presents well,” the Everett resident wrote.
This pasta bake is made in a Bundt pan, which creates a fancy fettuccine ring but is fairly easy to make.
Pasta Bundt Bake
Serves 8
Ingredients
oil spray
2 oz. pepperoni thin sliced
1 large tomato thin sliced
Sauce
1 ounce olive oil (2 tablespoons)
4 ounces cremini mushrooms sliced
1 pound ground Italian sausage
½ large onion diced
2 cloves garlic crushed
½ teaspoon red pepper flakes
1/2 teaspoon ground fennel seed
4 ounces tomato paste
1 28-ounce can crushed tomatoes
4 ounces dark red wine (about half a cup)
1 teaspoon sugar
Egg Mixture
4 eggs
4 ounces black olives, sliced
4 ounces milk
12 ounces Italian cheese blend, shredded
10 ounces frozen spinach, defrosted and squeezed of liquid
Pasta
1 pound fettuccine
3 tablespoons salt
Topping
Fresh torn basil leaves, parmesan cheese and olive oil
Spray the inside of the Bundt pan with a light coating of oil. Using an overlapping technique, line the bottom of the pan with the pepperoni and tomato, alternating slices.
To make the sauce: Add olive oil, mushrooms and sausage to a sauté pan and brown 3 to 4 minutes over medium heat. Add onion, garlic, red pepper flakes, fennel and tomato paste. Cook 5 minutes. Add crushed tomatoes, wine and sugar. Simmer 30 minutes uncovered over low heat.
To make the egg mixture: Whisk the eggs, then add olives, milk, cheese and spinach. Fold to combine.
To make the pasta: Bring 6 quarts of water to a boil, add salt and pasta. Cook ½ the recommended time. Drain but do not rinse.
Combine sauce and pasta. Transfer to Bundt pan, taking care not to disturb the pepperoni and tomato slices. Pour the egg mixture over the top of the pasta. Firmly tap Bundt pan 4-5 times on countertop to help eggs permeate into pasta.
Preheat oven to 375 degrees. Bake for 30 to 40 minutes. Remove from oven and allow to slightly cool for 15 minutes. Put a large plate on top of Bundt pan, flip over and turn out pasta. If it does not release cleanly, tap Bundt pan with knife handle.
Top with basil leaves, parmesan cheese and a splash of olive oil.
Cut into wedges with a serrated knife. Serve with garlic bread, Caesar salad and a glass of red wine.
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