Recipe - Pasta Al Forno

1 Recipe tomato chipotle sauce
(see recipe)
4 ounce Mozzarella cheese
4 ounce Freshly grated Parmesan (you
can use the packet grated
but it always smells like
old socks to me)
1 Handful fresh basil; chopped
roughly
8 ounce Dried pasta such as penne
rigate or similar

Preheat oven to gas mark 6/200C. Cook pasta in boiling water until slightly
before al dente (it will cook further in the oven). Drain pasta and set
aside.

Chop mozarella finely and add to tomato sauce with Three fourths of grated parmesan
and Three fourths of basil. Stir, cover and simmer for a few minutes more until
cheese melts.

Mix pasta thoroughly with sauce, turn into oiled gratin or lasagne dish.
Scatter remaining basil and parmesan over top. Bake in top part of oven for
1520 minutes until browned on top. Serve with green salad and a good
Chianti (eg Antinori) or Rosso di Montalcino (Il Poggione or Col D'Orcia).

Carnivores can also add cut or sliced up Italian pizza or luganega sausage (One fourth inch
thick cut or sliced up on bias) to this when the cheeses are put into the sauce,
brown the luganega slices in a little oil first. Spanish chorizo also works
well. Posted to CHILEHEADS DIGEST V4 #046 by Iain Noble
inoble@hounddog.winuk.net on Jul 29, 1997