Pizza Pasta (baked penne)

When folks learn that I preserve the food from our garden they often ask: "How do you use all that food?"

My goal in preserving our garden is not just to enjoy it all year, but also to have products on hand that make meal prep easier. One of my go-to quick, satisfying dishes is Pizza Pasta which uses our jarred tomatoes and pickled banana peppers, frozen sweet peppers, and cayenne made from our dried peppers.

The recipe is an oldie-but-goodie from my college days. You can increase or decrease the ingredients to feed more or less people, bake in a large casserole or individual ramekins and use whatever pizza toppings you like. We're fans of pepperoni, sausage and banana peppers. It would be just as tasty with different meats and sauces (chicken, artichoke and bacon with a white sauce sounds good).

Pair with a fresh, crispy salad and homemade focaccia for a hearty dinner.

We buy half a hog twice a year from Six Buckets Farm.
The hog is processed locally which allows us to select seasonings.
We usually order hot Italian and breakfast sausage.

In a large pan brown sausage. I typically use 1/2 lb for this recipe.
While sausage browns, cook pasta according to package directions.

Remove browned sausage from pan, pouring off all but 2 Tbsp fat.
Add chopped peppers and onions to the pan. Saute for 5-6 minutes.
Add garlic and cook 1 more minute.

I use 3 cups of home canned tomatoes.
If you don't preserve tomatoes, substitute commercially canned. 

While vegetable saute, chop herbs. We still had fresh parsley and rosemary.
I added dried basil and oregano along with a pinch of our cayenne pepper.

Add tomatoes, tomato paste, sugar, cayenne, herbs, salt and pepper. Simmer 5 minutes.

Combine sauce with cooked pasta and place in prepared dish. Top with pizza toppings.
I especially like the spicy, vinegary bite of pickled peppers.

We preserve a variety of peppers, but use the banana peppers in pasta,
salads and as a sandwich topper.

Top with cheeses and bake at 400 degrees for 15 minutes.

Remove from oven and allow to cool for 5 minutes. Cheesy, saucy, comforting goodness!

Pizza Pasta
12 oz penne or ziti. I prefer whole grain.
2-3 Tbsp olive oil
1 cup each chopped onion and sweet red or green pepper
1-2 cloves garlic, minced
3 cups canned tomatoes with juice, home or commercially canned
2 Tbsp tomato paste
1 tsp sugar
pinch of cayenne, optional
Basil, oregano, rosemary, parsley, salt and pepper to taste
8 oz mozzarella, shredded
1/4 cup parmesan, shredded
Assorted pizza toppings of your choice: banana peppers, cooked Italian sausage, pepperoni, olives, etc.

Preheat oven to 400 degrees and grease a 9x13 casserole dish. Cook pasta according to package directions, drain and set aside. In a large pan, saute onion and sweet peppers in olive oil until translucent, about 5-6 minutes. Season with salt and pepper. Add garlic and continue to cook an additional minute. Add tomatoes, paste and sugar. Simmer until thickened, about 5 minutes. Add cayenne, herbs and season with salt and pepper. Toss sauce with pizza toppings, pour into prepared dish and top with cheeses. Bake for 15 minutes or until bubbly and browned on top. Let cool 5 minutes before serving. Makes four generous servings.  

Freezing Peppers

We recently harvested the rest of the produce from the garden, including the last of the sweet peppers. One of the easiest foods to preserve, peppers can be frozen whole (core & remove seeds) or chopped. I chop in fairly large pieces, seal in a freezer bag and place in the freezer. No need to blanch.

Frozen peppers make quick work of dinner. I typically run under cool water for a few minutes and toss into the cooking pan. My favorite fast meals using peppers include sausage & pepper sandwiches and baked penne (with our canned tomatoes). While I depicted sweet peppers, the same method can be used with hot peppers. Frozen peppers should be consumed within one year.

Last sweet peppers from the garden.

Chop peppers to the size you prefer and place into freezer bags.

We use a vacuum sealer to eliminate freezer burn.

Place bags into freezer and consume within one year.

Here's my favorite quick pasta sauce that I use to make baked penne. I substitute fresh herbs in the summer. Feel free to add more (or hot) peppers to suit your taste.

1 small onion, chopped

1/2 cup chopped sweet peppers

olive oil

1-2 cloves garlic, minced

1 quart home canned tomatoes, with juice

2-3 Tbsp tomato paste (depending on how thick you like your sauce)

1 Tbsp dried oregano

1 Tbsp dried basil

2 tsp sugar

Salt & pepper to taste

Saute onion and peppers in olive oil in a large pan until softened, 5 minutes. Add garlic and cook for one minute. Add tomatoes, paste, herbs, and sugar. Bring to a simmer and cook for 5 minutes. Finish with salt and pepper to taste. 

To make baked penne, toss with 12 oz cooked penne or ziti noodles. Meat eaters can add pepperoni or cooked Italian sausage. Pour into a greased casserole dish, top with shredded mozzarella and bake at 400 degrees for 18-20 minutes or until brown and bubbly.

What do you make with your frozen peppers?