PENNE LUCANA
An altered version of Parri’s copycat recipe of Penne Lucana from one of their favorite Italian restaurants, Il Lucana.
INGREDIENTS
- ½ Yellow Onion Diced
- 2 Tbsp. Olive Oil
- ½ Tbsp. Garlic
- 1 lb Ground Italian Sausage
- Salt
- Italian seasoning
- 1 Box Penne Pasta (or Rigatoni)
- 2 Italian Sausages
- 1 Package Pepperoni
- 1 Jar Pasta Sauce (Bertolli Organic with Olive Oil, Basil & Garlic)
- Mozzarella Cheese
- Parmesan Cheese
- Parsley
- Garlic Salt
INSTRUCTIONS
- Preheat oven to 350.
- Boil and drain pasta. In a 9x13 baking dish, spread a light layer of pasta sauce on the bottom. Pour in cooked pasta.
- Cut whole Italian sausages into long medallions. In a pan over medium/high heat, saute then caramelize/crisp sausages. Set to the side.
- In a pan over medium/high heat, put oil, onion, and garlic. Cook until onions are translucent and garlic is fragrant. Add ground Italian sausage (break into small pieces), salt, and Italian seasoning.
- Mix sausages and pasta sauce with the pasta in the dish. Layer pepperoni on top. Then add a layer of mozzarella and parmesan cheese. I like to top with garlic salt and parsley.
- Bake at 350 until cheese is melted.