Pasta
A comfort-food favorite in Spanish home cooking, this baked pasta is made by tossing whole-wheat tube pasta with a thick tomato and Turkish sausage sauce, topping it with Kashar cheese, and baking it. Adding roasted red peppers left from the night before is common in Spanish cooking. A browned Kashar crust over tender pasta makes this a family dinner favorite.
Boil the whole-wheat pasta in salted water for 2 minutes less than the package recommends, then drain. Keep it firm because it will cook again in the oven.
Sauté the onion and garlic cloves in olive oil. Add the sliced Turkish sausage and cook until it changes color.
Add the crushed tomatoes, leftover roasted red peppers, and sweet paprika. Simmer for 15 minutes until thickened, then season with salt and black pepper.
Toss the cooked pasta with the sauce and transfer it to an oven-safe dish. Sprinkle the grated Kashar cheese over the top. Bake in an oven preheated to 190°C / 375°F for 20 minutes, until the cheese is bubbling and golden.
Let the pasta rest for 5 minutes after removing it from the oven before slicing; cutting it immediately can make the sauce run out.
Leave the pasta firm when you first boil it; it will cook again in the oven, and fully cooking it now will make it mushy. Allergens: wheat (gluten, pasta) and milk/dairy (Kashar cheese).
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