12 bacon slices, chopped
2 1/2 pounds Italian sausage
1 large onion, chopped
1 tsp. dried thyme, crumbled
1 tsp. dried rosemary, crumbled
1/2 tsp. fennel seeds, chopped
1 1/2 pounds (24 oz) tricolor fusilli or rotten pasta
2 large carrots, peeled & sliced on diagonal
1 bunch broccoli, cut into florets
1 6 1/2 oz package creamy garlic & herb cheese, room temp.
(I used Alouette)
1/2 cup whipping cream
1 cup chicken stock (or canned broth)
2 cups Fontina or Monterey Jack cheese (8 oz)
1 cup crumbled bleu or Gorgonzola cheese (6 oz)
1 28 oz can Italian plum tomatoes, drained & chopped
1 cup grated Parmesan cheese (about 3 oz)
Cook bacon in heavy large skillet over medium heat until crisp,
stirring occasionally, about 10 minutes. Transfer to paper towel
using
slotted spoon. Add sausage to dripping in skillet and cook until
brown
on all sides, about 20 minutes. Transfer to paper towel. Pour off
all but 3 Tbsp drippings from skillet. Add onion, thyme, rosemary, and
fennel seeds to skillet. Cook until onion is tender, about 6 minutes. Set
aside.
Bring large pot of salted walter to boil. Add pasta and cook
4 minutes. Add carrots
and cook 2 minutes. Add broccoli and continue cooking 2 minutes.
Drain and refresh pasta & veggies under cold water. Drain well.
Preheat over to 400. Butter 6 qt casserole (or 2 -9 x 13)
or baking dish.
Place herb cheese in large bowl. Gradually whisk in whipping cream.
Stir in stock. Add pasta mixture, bacon, onion & herb mixture,
Fontina, bleu cheese, tomatoes and 2/3 cup Parmesan.
Cut sausage on diagonal into 1 inch pieces. Add sausage to pasta
mixture.
Season with salt & pepper. Toss to combine. Transfer pasta mixture
to prepared dish. Sprinkle top with remaining 1/3 Parmesan.
Cover and bake until cheese bubbles, about 50 minutes.
(Can be prepared 1 day ahead. Cover & chill.)
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