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Fire Island Ziti Recipe

Fire Island Ziti 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
TOTAL TIME: Prep: 30 min. Cook: 20 min. YIELD:5 servings

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 Italian sausage links, cut into 1/2-inch slices
  • 1/2 teaspoon crushed red pepper flakes
  • 1/3 cup grated Romano cheese

Directions

  • 1. 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.
  • 2. 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.
  • 3. Drain ziti mixture; toss with sausage mixture. Sprinkle with cheese. Yield: 5 servings.

Nutritional Facts

1-1/2 cup: 477 calories, 25g fat (8g saturated fat), 48mg cholesterol, 1122mg sodium, 44g carbohydrate (8g sugars, 5g fiber), 23g protein.

Reviews for Fire Island Ziti

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MY REVIEW
tptaylor13 User ID: 2912473 126221
Reviewed Oct. 31, 2013

"Surprisingly bland considering it Italian sausage, garlic and crushed red pepper in it. No one in my family cared for it."

MY REVIEW
dragonfairy1999 User ID: 5300408 115627
Reviewed Mar. 4, 2012

"My hubby and son LOVE this, and its so easy to make! When I'm pressed for time, I substitute canned fire roasted tomatoes for the fresh and add a little extra garlic. Not quite as good as the fresh ones, but in a pinch it works wonderfully!"

MY REVIEW
apleasant User ID: 2560262 101191
Reviewed Oct. 30, 2011

"Easy to make and delicious!"

MY REVIEW
namayna User ID: 3439187 145080
Reviewed Oct. 12, 2011

"I loved this. It had just the right flavors. My boyfriend added a little marinara on his, but I didn't think it needed it."

MY REVIEW
TessaMB User ID: 6083350 145079
Reviewed Aug. 29, 2011

"delicious. I added extra garlic and some sriracha sauce for a little extra fire. delicious!"

MY REVIEW
jknight0012 User ID: 2594888 101190
Reviewed Aug. 3, 2011

"This was very good. I too liked the oven roasted tomatoes in this. After eating it I thought how flexible a recipe this is. I think it would be great to try with all different kinds of sausage or even change or add different veggies. I used Spinach and Garlic sausage from Trader Joe's which was great. I would dice the sausage next time to get spread the sausage more evenly. And for us I would probably omit the red pepper flakes. Too spicy for us."

MY REVIEW
LMalbecfl User ID: 4148595 101189
Reviewed Jul. 28, 2011

"This was very tasty and a thumbs up from the kids. I think next time I would take the sausage out of the casings to crumble and cook it. Otherwise yum!"

MY REVIEW
dmwilmoth User ID: 2810512 101186
Reviewed Jun. 13, 2011

"I have made this dish several times, and each time I am reminded of how delicious it really is! It shocks me that something that has no sauce (marinara or alfredo, etc) could be so flavorful. But it just is! I've made it each time with a pre-cooked turkey sausage link (sliced into coins) but I'm making it again this week and figured it try it as the recipe is written -- with the raw sausage in casings. I'm sure it will even add better flavor."

MY REVIEW
micheleclow User ID: 6777152 172019
Reviewed Mar. 29, 2011

"This was great. We all loved it."

MY REVIEW
cbrewster User ID: 1895351 106691
Reviewed Dec. 12, 2010

"it is just as good without the sausage"

MY REVIEW
Dawn16 User ID: 2700262 183148
Reviewed Nov. 9, 2010

"I really liked this recipe! My husband did too. The crushed red peppers give it just enough kick."

MY REVIEW
farawaypoints User ID: 1553048 185507
Reviewed Oct. 11, 2010

"I used hot turkey Italian sausage instead of the pork-based kind, and kept in the red pepper because we like it spicy. I also added in a whole roasted green pepper along with the tomatoes and it turned out amazing!"

MY REVIEW
lekesel User ID: 5357265 106689
Reviewed Sep. 22, 2010

"It seemed that we got every dish in the kitchen dirty making this, but the flavor was great and it make wonderful leftovers. It made a lot. I loved the roasted tomatoes a great way to use some we had leftover from a friends garden."

MY REVIEW
julie180 User ID: 1439612 167699
Reviewed Sep. 7, 2010

"We loved this! Definately will be on the rotation. The roasted tomatoes made it superb!"

MY REVIEW
lakj User ID: 4868106 183146
Reviewed Aug. 18, 2010

"Excellent."

MY REVIEW
jenzimm User ID: 2235211 167697
Reviewed Aug. 17, 2010

"This is so good and so easy. We love it. I quartered and then marinated cherry tomatoes in the minced garlic with a little bit of salt and put them on the stove top. I added my smoked turkey sausage to the pan with the tomatoes. It was wonderful."

MY REVIEW
Mirage87 User ID: 1484431 183372
Reviewed Aug. 7, 2010

"We really liked it! I had a hard time slicing the sausage so we just made little balls. I should have had it chilled more before I tried to cut it. I really liked the tomatoes and the broccoli came out just perfect!"

MY REVIEW
slr195 User ID: 1981256 101182
Reviewed Aug. 4, 2010

"Delicious, although my 18 month old did not care for it. I doubled the garlic and substituted 2 cans of diced, drained, fire-roasted tomatoes for the plum tomatoes to decrease the prep time. Leftovers heated up well."

MY REVIEW
bobbie1 User ID: 2654925 101180
Reviewed Jul. 26, 2010

"I made this for dinner tonight and will be making it again and again. It was delicious. I followed the recipe to the letter. YUM!"

MY REVIEW
aug2295 User ID: 4631582 183371
Reviewed Jul. 26, 2010

"Couldn't wait to make this one - I grilled the sausage and tomatoes instead of roasting and skipped the red pepper since I used hot sausage. Delicious and my husband couldn't wait to eat the leftovers!"

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.