Crostata Recipe
gemelli pasta | pomodoro sauce | housemade sausage | mozzarella | ricotta | roasted pepper | chianti braised onion | fresh sage | asiago bread crust
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Ingredients
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Pasta
Pomodoro Sauce
Housemade Sausage
Cheese and Vegetables
Bread Crust
Method
Pasta Preparation
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add gemelli pasta and cook according to package instructions until al dente. Drain and set aside.
Pomodoro Sauce Preparation
- 2
Prepare the Sauce
In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Pour in canned whole tomatoes and crush them with a spoon. Add salt and simmer for 20 minutes. Stir in fresh basil leaves before removing from heat.
Housemade Sausage Preparation
- 3
Make the Sausage
In a bowl, mix ground pork with fennel seeds, red pepper flakes, salt, black pepper, and chopped parsley. Form into small sausage patties and set aside.
Cheese and Vegetables Preparation
- 4
Prepare the Filling
In a large mixing bowl, combine shredded mozzarella, ricotta, sliced roasted red peppers, diced chianti braised onion, and chopped sage. Mix well and set aside.
Bread Crust Preparation
- 5
Make the Bread Crust
In a mixing bowl, combine all-purpose flour and salt. Cut in softened butter until mixture resembles coarse crumbs. Stir in ice cold water until dough forms. Wrap in plastic and refrigerate for 30 minutes.
Assembly and Baking
- 6
Assemble the Crostata
Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface into a large circle. Transfer to a baking dish. Layer the pasta, sausage, and filling mixture on top.
- 7
Top and Bake
Sprinkle grated asiago cheese over the top. Fold the edges of the dough over the filling, leaving the center exposed. Bake for 30-35 minutes or until the crust is golden brown.
- 8
Serve
Allow to cool for 10 minutes before slicing. Serve warm and enjoy your delicious Crostata!