Fire Island Ziti Recipe

Fire Island Ziti Recipe photo by Taste of Home

Read reviews (20)

Rate recipe

"I've always been fascinated by Fire Island, and thought the name was fitting for this slightly spicy pasta dish." –Candace Reed, DeSoto, Texas

[X]

Rate Fire Island Ziti Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Fire Island Ziti Recipe

Prep: 30 min. Cook: 20 min.

Yield: 5 Servings

30 20 50

Ingredients

2 pounds plum tomatoes, halved lengthwise
3 tablespoons olive oil, divided
2 garlic cloves, minced
1 teaspoon salt
8 ounces ziti or small tube pasta
2 cups fresh broccoli florets
1 pound Johnsonville® Mild Italian Sausage links, cut into 1/2-inch slices
1/2 teaspoon crushed red pepper flakes
1/3 cup grated Romano cheese

Directions

Toss the tomatoes with 2 tablespoons oil, garlic and salt. Place cut side down in a 15-in. x 10-in. x 1-in. baking pan. Bake at 450° for 20-25 minutes or until tender. Chop when cool enough to handle.
Cook ziti according to package directions, adding broccoli during the last 4 minutes. Meanwhile, in a large skillet over medium heat, cook sausage in remaining oil until no longer pink. Add pepper flakes; cook 1 minute longer. Stir in tomatoes and heat through.
Drain ziti mixture; toss with sausage mixture. Sprinkle with cheese. Yield: 5 servings.

Cooking for 2: Fire Island Ziti for Two

Nutritional Facts 1-1/2 cups pasta with about 1 tablespoon cheese equals 477 calories, 25 g fat (8 g saturated fat), 48 mg cholesterol, 1,122 mg sodium, 44 g carbohydrate, 5 g fiber, 23 g protein.

Originally published as Fire Island Ziti in Taste of Home August/September 2010, p46

Storing Pasta

I store all my pastas in canning jars rather than the opened boxes. The pasta stays fresher, and the jars stack nicely, too, conserving pantry space. When I’m preparing my grocery list, I can see what I need at a glance. —Laurie S., Gettysburg, Pennsylvania