Pasta al Forno
Serves 6-8
Time: 1.5 hours
This one-dish dinner is a set it and forget it kind of meal that doesn't skimp on flavour, texture, or overall satisfaction. I love this for a Saturday night, after a day spent in the garden, when all I want to do is have a drink on the porch and not make dinner. After 15 minutes of prep, dinner is in the oven, drinks are poured, and we've got an hour to relax while the meal takes care of itself!
Ingredients
2 Medium Onions, Thinly Sliced
4 1/4c Chicken Stock
3 Lemons, Juiced
4 Cloves Garlic, Minced
1t Chili Flakes
2c Cherry Tomatoes, Halved
1c Olives, with 1/4c Brine
1 Boursin
5 Sausages, Cut into 1/2" Coins
500g Long Noodle Pasta (we used Bucatini)
Big Drizzle of Olive Oil
Method
Preheat the oven to 400F.
Put the pasta noodles (uncooked) into a 9x13" pan. We used Bucatini for our noodle, but you could use any long noodle, like Spaghetti or Fettuccini. The pan I used was a big glass Pyrex dish.
Heat the stock in a pot until it comes to a simmer.
In a bowl, toss together the onions, garlic, olive oil, lemon juice, olives and brine, cherry tomatoes, and chili flakes.
Once the stock comes to a simmer, pour it over the pasta noodles. Spread out the onion/tomato mixture on top. Place the saugsage coins all over the top of that, and put the boursin right in the middle.
Cover with tin foil and transfer the pan to the oven.
Bake for 45 minutes, covered. At 45 minutes, take the tin foil off and continue baking for another 10 minutes. This lets some of the liquid evaporate and help crisp things up a bit.
Remove from the oven and use tongs to swirl everything together, mixing the boursin in to create a nice, creamy sauce.
Top each dish with a healthy pile of fresh parmesan and enjoy!
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