RECIPE: REC: Made Wigs Mostaccioli - thank-you, Caryn!

RECIPE:

colleenmomof2

Well-known member
Looking forward to day 2 - tasty comfort food! I bought a pound of pork sausage on a whim thinking that I would fry up sausage slices for breakfast. When I looked to see what else I could make, I found Wigs mostaccioli. I made a half batch - froze the other 1/2 pound of cooked sausage for later. Next time I make this, I plan to cook tomato mixture about 15 minutes until veggies are softened, not for an hour. I think I might double the onions, celery and add some chopped carrots and fennel seeds as well! Colleen

MOSTACCIOLI (w/Caryn's comments)

(Given to me by Joan Miller, a former neighbor in Columbus, IN)

1 lb pork sausage (I add up to 1/2 lb extra.)

1/4 cup chopped celery

1/2 cup chopped onion

3 Tablespoons butter

1 can (28 oz) tomatoes--Last wk I used Hunt's Diced Tomatoes with Basil, Garlic and Oregano which gave great additional flavor.

1 small can tomato paste

1/2 cup water

1/4 tsp garlic powder (If I have it on hand, I will substitute 2 cloves fresh garlic for the powder.)

1/4 tsp oregano leaves (Can use a heaping teaspoon or more if your oregano is fresh & not dried.)

2 bay leaves

1 tsp salt

1/8 tsp crushed red pepper

1 Tablespoon sugar

1/2 pkg (8 oz) of mostaccioli macaroni -- I use a bit more, around 10 ounces.

Fry pork sausage loosely in skillet until light brown. Drain off excess fat. Saute onions, celery and butter in large pan. Add tomatoes, tomato paste and water. Add remaining seasonings and cook on low heat one hour. (I simmer covered and taste and adjust seasonings as needed.)

Boil macaroni according to directions on package. Drain well. Briefly run cold water over macaroni to stop cooking. Add macaroni and sausage to sauce and mix. Pour mixture into large baking dish or casserole. (I use a 4 or 5-quart Corningware casserole with lid.) Sprinkle top with parmesan cheese an bake 45 minutes to 1 hour at 325 degrees F. (I bake covered.) Enjoy!

https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=155871

 
Glad you enjoyed this! That's something I got from a neighbor named Joan Miller back in the 80s

probably. Yes, you can alter it in many different ways....I typically use spicer pork sausage than just regular. Adding celery is a good idea you had. It is very receptive to alternate twists depending on the whim(s) of the cook!

 
Spicier pork sausage is a great idea smileys/wink.gif

But next time I make this with the cooked regular sausage from the freezer, I'll sprinkle some red pepper flakes. Colleen

 
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