- Prep
- 20 min
- Cook
- 35 min
- Total time
- 55 min
- Yield
- 6 servings
- Difficulty
- Easy
- Calories
- 530 kcal
Quick summary
“A practical skillet dish where short al dente pasta is mixed with crumbled Italian sausage, sautéed mushrooms, bell pepper, and a rich marinara sauce. Covered with grated mozzarella cheese and pepperoni slices that gratinate at 200°C.”
What you need to know
- The reserved pasta cooking water emulsifies the marinara sauce, ensuring adherence to the pasta tubes.
- Italian sausage crumbled and browned in a cast-iron skillet builds the classic aromatic pizza base.
- The oven at 200°C for 15 to 20 minutes melts the mozzarella cheese and toasts the edges of the pepperoni slices.
Ingredients
Main
- grams Short pasta (penne, fusilli, or macaroni)
- grams Italian sausage (mild or spicy)
- unit Medium yellow onion
- unit Pimentão verde médio
- grams Sliced fresh mushrooms
- cloves Minced garlic
- teaspoon Dry oregano
- grams Good quality marinara sauce
- cup Pasta cooking water
- grams Sliced pepperoni
- grams Shredded mozzarella cheese
- tablespoon Olive oil
- taste Salt
- taste Freshly ground black pepper
- taste Fresh basil (to decorate, optional)
Instructions
Principal
- Cook the short pasta according to package instructions until al dente. Before draining, reserve half a cup of the cooking water. This starchy water will be crucial to give body to the sauce. Drain the pasta and set aside, preparing for the next step.
- Pré-aqueça o forno a 200°C (400°F). In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the Italian sausage and brown it, breaking it into small pieces with a spatula. Carefully drain excess fat.
- In the same skillet, add the chopped onion, green bell pepper, and sliced mushrooms. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender and lightly golden. Season with a pinch of salt and black pepper to enhance the flavors.
- Incorporate the minced garlic and dried oregano into the pan, sautéing for 1 more minute until the aroma intensifies. Next, add the marinara sauce, the reserved cooked pasta, and the pasta cooking water. Mix gently to combine all ingredients.
- Spread the batter and sauce mixture evenly in the skillet. Cover the surface with the pepperoni slices, ensuring a balanced distribution so that each bite has a touch of flavor. Finish generously with the grated mozzarella cheese on top.
- Take the skillet to the preheated oven for 15-20 minutes, or until the cheese melts completely, bubbles, and the edges are golden. Remove from the oven and let rest for 5 minutes before serving, allowing the flavors to intensify and the cheese to settle.
Chef's tips
- Cook the short pasta 2 minutes less than indicated on the package so that it finishes cooking in the sauce.
- Use a cast-iron skillet or casserole that can go directly from the stovetop to the hot oven.
- Let the casserole rest for 5 minutes out of the oven before serving so the melted cheese settles.
Variations
- Add sliced black olives and sautéed zucchini cubes for a version with a vegetable profile.
- Add 1 teaspoon of red pepper flakes to the sauté for those who prefer a spicy flavor.
- Sprinkle freshly grated parmesan cheese and chopped fresh basil leaves right out of the oven.
Substitutions
- Penne short pasta can be replaced by fusilli, rigatoni, or conchiglie.
- Italian sausage can be replaced with fresh crumbled Tuscan sausage or ground beef.
- Sliced pepperoni can be swapped for thin Italian salami, parma ham slices, or crispy bacon.
How to store
Conserve em vasilha hermética na geladeira por até 3 dias. Para reaquecer mantendo a textura cremosa do molho, leve ao forno a 180°C coberto com papel alumínio por 15 minutos ou em frigideira tampada.
Can it be frozen?
Freeze in individual portions in freezer-safe containers for up to 60 days. To consume, thaw in the refrigerator for 12 hours and reheat in the oven until the cheese bubbles again.
What to serve with
Pairs perfectly with crispy garlic bread, a green salad of bitter leaves with balsamic vinaigrette, and Chianti red wine.
Frequently asked questions
How to prevent the dough from drying out after baking in the oven?
Add the half cup of pasta cooking water to the marinara sauce and make sure to cover the entire surface with the mozzarella cheese, which forms a protective barrier against dehydration.
Which sausage is closest to traditional Italian sausage?
The fresh pork sausage seasoned with fennel seeds, garlic, and black pepper is the Brazilian version that faithfully reproduces the classic Italian sausage.
Should the mushrooms be fresh or canned?
Preferably use fresh sliced mushrooms (cremini or portobello); canned versions contain a lot of acidity and free water that impair the creaminess of the sauce.
Can I assemble this recipe in a common glass baking dish?
Yes, do the entire initial sauté in the stovetop skillet, mix the pasta with the sauce, and transfer to a greased baking dish, covering with the cheese and pepperoni before baking.
