I use Roa's but you can use whatever jarred sauce you like or you own
homemade.
terry


Terry's Peasant Pasta

Serves 8
Recipe By: Terry Pogue


2 links Italian Sweet Sausage
2 links Italian Hot Sausage
1 jar Roa's Marinara Sauce
1/4 cup Butter
1/4 cup Flour
3 cups Milk
1 to 2 cupsChicken Stock
2 cup Peas
8 ounce Ricotta
1 whole Egg
1/2 teaspoon Garlic Powder
1 teaspoon Italian Seasoning
1 box Rigatoni -- or penne

Remove the casing from the sausage links and break the meat up, saute
until cooked. Add the Rao's Marinara Sauce to the sausage meat. Cover and
simmer for about 30 to 45 minutes. Remove the red sauce to a bowl. In
another bowl, mix ricotta with egg, garlic powder, and Italian seasoning.
Set aside. In the pan you made the red sauce in, melt the butter, stir in
the flour, cook for a couple of minutes. Add the milk and chicken stock,
a bit at a time until nicely thick and coats a spoon well. In another
pan, cook pasta in lots of heavily salted boiling water. Drain. Put pasta
in the pan with the béchamel sauce and stir to coat each piece of pasta.
Add the peas. Stir. In a lasagna size pan put the pasta, spread with the
ricotta mixture. Put the red sauce with the sausage on top of that. Bake
in a 350 oven until hot and bubbling.

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