Pasta with Maytag Blue and Maytag White Cheddar Recipe

Pasta with Maytag Blue and Maytag White Cheddar Recipe

3/4 lb. ziti or penne pasta
1 lb. Italian sausages (4-5 links), with casings already taken off
8 ozs. crumbled Maytag Blue cheese
3 pickled Italian hot cherry peppers (from the jar),
cored, seeded, diced
1 1/2 cups grated Maytag White Cheddar
2 tbsps. olive oil (extra-virgin)
2 big minced cloves of garlic
1 (28 oz.) can of whole peeled tomatoes
2/3 cup of Parmesan cheese, grated & divided

Slightly brush with some olive oil a baking dish that measures around 8×11 inches. In a big pot, boil about 4 qts. of salty water and add in the pasta, cooking it until it is al dente.

Drain it well then put back inside the pot.

In a big skillet, pour in 2 tbsps. of olive oil & add in sausages then cook them until they turn brown and crumble up into pieces while they are cooking.

Take it out the skillet and also take out excess oils. Add in the garlic then saute until it has browned lightly.

Next, add in the tomatoes & cook sauce at a fast simmer and make sure to break up the tomatoes using a spoon just until the sauce thickens.

Then add the sausages, cherry peppers & 1/3 cup of parmesan to the sauce. Mix them well.

Pour the sauce on the pasta and put this mixture in the baking dish making sure to evenly spread it out. Next, add in all of the Maytag Blue, 1/3 cup of the parmesan and 1.5 cups of the Maytag White Cheddar.

Broiler should then be preheated and a rack placed 6 inches away from the broiler element.

Put the baking dish under the broiler just until the cheese has melted and browned and make sure that it doesn’t burn. Best served while still hot.