There’s a savory surprise in this deep-dish pie — pasta — which mingles with links of Italian sausage, red sauce, spinach and cheese. The whole thing is encased in puff pastry, so no need to make garlic bread.
| Level: | Easy |
| Total: | 2 hr 55 min |
| Active: | 45 min |
| Yield: | 12 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 12 ounces angel hair pasta
- 2 tablespoons olive oil
- 5 spicy Italian sausage links (about 1 pound)
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 tablespoon tomato paste
- One 28-ounce can crushed tomatoes
- Nonstick cooking spray, for the springform pan
- 2 sheets puff pastry from a 17.3-ounce package
- One 9-ounce package frozen chopped spinach, thawed and squeezed dry
- 12 ounces shredded mozzarella
Instructions
- Preheat the oven to 375 degrees F. Bring a large pot of generously salted water to a boil. Cook the pasta until still slightly crunchy and undercooked, about 2 minutes. Drain and set aside.
- Wipe out the pot, add the oil and heat over medium-high heat. Add the sausage, onions and garlic and cook, flipping the sausage and stirring occasionally, until the sausage is browned and the onions are soft and starting to brown, about 8 minutes. Stir in the tomato paste and cook until fragrant, about 1 minute. Add the crushed tomatoes, 1/2 cup water, 2 teaspoons salt and a few grinds of pepper and bring to a boil. Reduce to a simmer, cover and cook until the sauce starts to thicken and the sausage is cooked through, about 25 minutes. Remove the sausage from the pan and set aside. Add the pasta to the pan and stir to coat.
- Meanwhile, coat a 9-inch nonstick springform pan with cooking spray. Roll out 1 puff pastry sheet to a 13-inch square. Transfer it to the prepared pan, pressing it into the bottom and up the sides and allowing the excess pastry to hang over the rim. Spread half of the pasta mixture in the pan. Arrange the sausage on top of the pasta around the rim of the pan to create a ring. Evenly spread the spinach in the middle of the sausage ring. Top with the mozzarella, then the rest of the pasta mixture. Place the second pastry sheet on top of the pasta and pinch the edges of both the bottom and top pastry together to seal, then trim the edges. Cut a slit in the center of the puff pastry to allow the steam to escape.
- Bake until the pastry is browned and puffed on top, about 1 hour and 30 minutes. Let cool for 30 minutes before serving. Remove the pan and cut into wedges.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 395 |
| Total Fat | 22 g |
| Saturated Fat | 8 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 17 g |
| Cholesterol | 48 mg |
| Sodium | 515 mg |
Reviews
Yuck
It was amazing good..I added extra after reading reviews chopped mushrooms, basil, Italian seasoning,and in place of the water I added wine…I also cut the sausage and placed it around…perfect…thanks for the reviews, because I followed what you said and it was amazing
Easy to prepare, beautiful presentation. Next time I will add some ground sausage to the pasta mix in addition the links around the edge.
I think it should have had more seasoning or the sausage could have been cut up and placed throughout. It was a little bland until you got to the sausage. It did look really neat though!