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Fire Island Ziti

 Fire Island Ziti
"I've always been fascinated by Fire Island, and thought the name was fitting for this slightly spicy pasta dish." –Candace Reed, DeSoto, Texas
5 ServingsPrep: 30 min. Cook: 20 min.


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


  • 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.
Nutritional Facts: 1-1/2 cups pasta with about 1 tablespoon cheese equals 477 calories,

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Fire Island Ziti (continued)

Nutritional Facts: 25 g fat (8 g saturated fat), 48 mg cholesterol, 1,122 mg sodium, 44 g carbohydrate, 5 g fiber, 23 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.