Fire Island Ziti Recipe
- 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
- 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.
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
"Surprisingly bland considering it Italian sausage, garlic and crushed red pepper in it. No one in my family cared for it."
"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!"
"Easy to make and delicious!"
"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."
"delicious. I added extra garlic and some sriracha sauce for a little extra fire. delicious!"
"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."
"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!"
"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."
"This was great. We all loved it."
"it is just as good without the sausage"
"I really liked this recipe! My husband did too. The crushed red peppers give it just enough kick."
"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!"
"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."
"We loved this! Definately will be on the rotation. The roasted tomatoes made it superb!"
"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."
"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!"
"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."
"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!"
"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!"
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.