This is the recipe, with lots of changes from the original which called for three times as much cheese. We found with smoked mozzarella that, unlike regular mozzarella which is quite mild in flavor, a little goes a long way. We’ve made this several times; it now makes a regular appearance in my parent’s home because it’s quick, filling, and tasty. It also makes terrific leftovers!
More Easy Pasta Dinners
Fettuccine with Creamy Tomato Italian Sausage Easy Italian Sausage Spaghetti Creamy Ziti Florentine Shrimp with Olives, Tomatoes, and Orzo Shrimp Pasta alla Vodka Add the sausage and red pepper flakes. Cover and cook on medium low heat for 20 minutes, until the sauce is thickened. Cook the pasta according to pasta package instructions, until al dente, or cooked through, but still a bit firm. Drain the water from the pasta. Combine the pasta and the sauce in a large serving bowl.
