Neil Perry's penne al forno
Updated , first published
I love a baked pasta dish in which all the ingredients melt together while the top is golden and crunchy. Everything can be done in advance and all you need to do at dinner time is bake the pasta, make a quick green salad and pour a glass of good red.
Ingredients
4 tbsp extra virgin olive oil
1 clove garlic, thinly sliced
400g passata
sea salt and pepper
handful fresh basil leaves
300g penne
250g pork and fennel sausages, skin removed250g fresh mozzarella, sliced thinly
50g pecorino, grated
Method
1. Place a saucepan over a low, gentle heat and pour in 2 tablespoons of olive oil. Add the garlic slices and cook gently for couple of minutes, then add the passata and a cup of water. Season with a good pinch of sea salt and pepper and bring the sauce to a steady simmer over a medium heat. Cook for 20 minutes, or until the sauce has reduced and thickened slightly, then add about 6 basil leaves and remove from the heat.
2. Bring a large pot of water to the boil, salt it until it tastes like the sea, then add the penne. Cook until al dente, usually 1 minute less than the instructions on the packet. Drain the penne, then toss in the sauce until well coated.
3. Take the sausage meat and roll into balls the size of marbles.
4. Preheat the oven to 200°C (180°C fan-forced).
5. In a baking tray large enough to hold the pasta and the sauce, spread 1 tablespoon of olive oil and 2 tablespoons of the tomato sauce on the base. Layer half the penne on top and follow with half the sausage balls, half the mozzarella and pecorino. Repeat the layering process, leaving a little of the pecorino to garnish. Finish with a drizzle of olive oil.
6. Place in the oven and bake for 20 minutes, until the top has formed a golden crust. Remove, garnish with basil leaves and grated pecorino, and serve.
Continue this series
Neil Perry’s 50 all-time greatest winter recipesUp next
Classic beef bourguignon
Beef bourguignon is the most classic of all the red wine braised meat dishes and is simply delicious. Thyme, bay leaf and parsley tied together make a "bouquet garni" for this recipe, but it's easier to tie the herbs up in muslin so you don't lose any into the stew. Don't be tempted to leave the flour out, as it thickens the sauce and makes it silky. I would serve this with buttery mash, boiled greens with burnt butter and slivered almonds, and, of course, a glass of wine.
Neil Perry's beef rendang
Curry favour with your guests by making them this mouthwatering beef rendang. This delicious rendang can be made with lamb or chicken – just alter the cooking time. Using a small shoulder of lamb (about a kilo) will take a little less time, while chicken thighs will be ready in 30 minutes.
Previous
Neil Perry’s classic baked moussaka
Think of this as a kind of Greek lasagne, only with meltingly soft slices of eggplant replacing the pasta sheets.
The best recipes from Australia's leading chefs straight to your inbox.
Sign upFrom our partners
Similar Recipes
How to make this classic New York deli-style mac and cheese at home
- 30 mins - 1 hr
- Amanda Ruben
‘Pure winter comfort’: Shortcut bean and pasta stew with pancetta and rosemary
- 30 mins - 1 hr
- Danielle Alvarez
This lemony pasta is a zingy dish you’ll crave (and make) all year round
- < 30 mins
- Julia Busuttil Nishimura
More by Neil Perry
Original URL: https://www.theage.com.au/goodfood/recipes/neil-perrys-penne-al-forno-20190822-h1hcqq.html