CREAMY
Pumpkin
MACARONI & CHEESE
$5.99
Cucina Antica
Tuscany
Pumpkin
Pasta Sauce
25 oz.
• 1 LB. PENNE OR FUSILLI PASTA
• 1 TBSP. EXTRA VIRGIN OLIVE OIL
• 1/2 ONION, FINELY CHOPPED
• 1 GARLIC CLOVE, MINCED
• 1 LINK ANDOUILLE SAUSAGE
• SALT AND PEPPER, TO TASTE
• 1/2 CUP CHICKEN STOCK
• 2 CUPS CUCINA ANTICA TUSCANY PUMPKIN SAUCE
• 3 CUPS CHEDDAR CHEESE, SHREDDED
• 2 CUPS MOZZARELLA CHEESE
• 1 CUP PARMESEAN CHEESE
• 2 TSP PECORINO ROMANO CHEESE
1. PREHEAT OVEN TO 350°F. BOIL SALTED WATER IN LARGE POT. COOK PASTA AL DENTE, DRAIN AND SET ASIDE.
2. IN A LARGE SAUTÉ PAN, HEAT OIL AND ADD ONION, SALT, PEPPER AND GARLIC. SAUTÉ UNTIL ONION BEGINS
TO TURN TRANSLUCENT (ABOUT 3 MINUTES).
3. ADD ANDOUILLE SAUSAGE AND SAUTÉ UNTIL SLIGHTLY BROWNED (ABOUT 4 MINUTES).
4. REDUCE HEAT TO A MEDIUM-LOW AND ADD STOCK. LET SIMMER (ABOUT 1 MINUTE) THEN ADD COOKED PASTA.
5. ADD CHEDDAR, MOZZARELLA, AND PARMESEAN CHEESE TO PAN AND STIR UNTIL COMBINED.
6. GRADUALLY MIX IN CUCINA ANTICA TUSCANY PUMPKIN SAUCE UNTIL CHEESE BECOMES CREAMY AND STICKS
TO ALL OF THE NOODLES.
7. TRANSFER TO OVEN-SAFE PAN AND BAKE FOR 15 MINUTES, OR UNTIL CHEESE IS MELTED. TOP WITH PECORINO
ROMANO CHEESE (TO TASTE) AND SERVE.