Pasta with Maytag Blue and
Maytag White Cheddar

Ingredients

• 8 ounces Maytag Blue cheese, crumbled
• 1 1/2 cups Maytag White Cheddar, grated
• 2 tablespoons extra-virgin olive oil
• 3/4 pound penne or ziti pasta
• 1 pound Italian sausage (4-5 links), casings removed
• 2 large cloves garlic, minced
• 1 (28 ounce) can whole peeled tomatoes
• 3 pickled Italian hot cherry peppers (from the jar), cored, seeded, diced
• 2/3 cup grated Parmesan cheese, divided

Instructions

1. Lightly grease an 8 x 11 inch baking dish with olive oil.
2. In large covered pan, bring 4 quarts salted water to a boil. Add pasta; cook until just tender. Drain well and return to pan.
3. In large skillet, add 2 tablespoons olive oil and heat. Add sausage; cook until browned, breaking into bite-size pieces as it cooks. Remove from skillet when done. Remove excess oil from skillet.
4. Add garlic and cook until lightly brown.
5. Add tomatoes; cook at rapid simmer, breaking up tomatoes with spoon, until sauce is slightly thickened.
6. Add sausage, diced hot cherry peppers and 1/3 cup Parmesan cheese to tomato sauce. Stir together. Pour over pasta; mix well and pour into baking dish, spreading evenly.
7. Sprinkle with 8 ounces crumbled Maytag Blue Cheese, 1 1/2 cups grated Maytag White Cheddar and 1/3 cup Parmesan cheese.
8. Heat broiler, placing rack 6 inches from broiler element.
9. Place baking dish under broiler until cheese melts and browns, checking often to be sure it does not burn.
10. Serve immediately.

Attribution

Maytag Dairy Farms - catalog insert, February 2003