Which do you like better – a Tomato Based Pasta Sauce or a Creamy Alfredo Sauce? Most of us say it depends on the pasta. Fettuccini and Alfredo are a pairing that boarders on perfection. Right?
But what if you didn’t have to choose. We’ve done this before, with a different pasta and meat. And we’re doing it again, with a bit more heat. The Alfredo Sauce stands up nicely to both the Hot Italian Sausage and the Tomato Pasta Sauce. It brings a creamy, silky goodness to the plate. Think along the lines of a Bolognese sauce. That same silky goodness made by simply combining a tomato sauce with an Alfredo Sauce.
Oh, and one more thing – today is National Macaroni Day. While most of us think Mac and Cheese or Macaroni Salad, talk with most Italian-Americans and you’ll discover anything made with pasta is Macaroni. Works for me!
Two Sauce Creamy Baked Ziti
1 (16 oz) bag Ziti Pasta
1 lb Hot Italian Sausage
1 (16 oz) jar Tomato Based Pasta Sauce
1 (16 oz) jar Alfredo Sauce
8 oz shredded Italian Cheese Blend
Heat oven to 400 degrees. Spray a large casserole dish lightly with cooking spray. Set aside.
Fill a large pot with lightly salted water and bring to a boil. Stir in the ziti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still slightly firm, about 12 minutes. Drain well.
While the pasta is cooking, heat a large high-sided skillet over medium-high heat. Brown sausage in the skillet, breaking into small pieces as it cooks. Drain off any excess grease. Add Pasta Sauce and Alfredo Sauce to the sausage. Let simmer for a few minutes for the flavors to fully mingle.
Drain pasta. Add pasta to the sauce. Stir to blend. Let simmer for just a few minutes.
Transfer pasta to the prepared casserole dish. Top with the Italian Cheese Blend. Bake in the heated oven until the warmed through and the cheese is melted, about 15 minutes.