Ziti pasta

Category: Dishes from cereals and flour products

Kitchen: italian

Ingredients
pasta	500 g
water	5 liters
salt	2 tsp
olive oil	4 tbsp. l.
onion	2 pcs.
Sweet pepper	1-2 pcs.
sausage of two types (dry-cured)	200 g
tomato	400 g
paprika	1 tsp
ground black pepper	1 tsp
mozzarella cheese	300 g
sour cream	400 g
hard cheese	350 g

Cooking method

products that are needed for making pasta.
We turn on the oven to warm up to 185 degrees.
Pour 5 liters of water into a saucepan and put it on the stove to boil.
Cooking the sauce.
chop the onion and fry in olive oil
cut the pepper into cubes and add to fry with onions
cut the sausage into thin strips and attach to the onions and peppers, stirring occasionally, continue to fry
cut the tomatoes into cubes and continue to fry everything together
add a teaspoon of paprika and a teaspoon of black pepper or a mixture of peppers
this is how the sauce for ziti pasta turned out
at the same time, put pasta in boiled salted water and cook, stirring for five minutes
We put the finished pasta in a colander and put some of it in one layer in a baking dish (I have a 4 liter dish)
chop the mozzarella cheese and put it on the pasta, pouring sour cream
put half of the sauce on the sour cream and smooth it well with a spoon
then lay out the rest of our pasta and fill with the remaining sauce
three grated cheese and beautifully distributed over the entire area of our dish
that's it, top and side view, we send to bake for 30 minutes in a preheated oven to 185 degrees
our 30 minutes passed and we got a very beautiful and tasty ziti pasta, top and side view, let it cool a little and cut
the pasta is very tasty, everyone bon appetit, I made a large portion, because the next day it tastes even better, the pasta is soaked in sauce and cheese.

Time for preparing:

70-80 minutes

Cooking program:

stove, oven

Note

From the Kaba40k video: The Sopranos Kitchen - Ziti. My son found this recipe on the Internet and I have made it more than once. Many thanks to the author of the video Dmitry Goblin Puchkov.

The history of pasta begins in ancient Egypt, where raw dough was dried and harvested for future use. However, products made from wheat flour were widely distributed in ancient Rome due to the fact that the urban poor received grain in their hands for a symbolic payment, but did not allow to maintain its level of development of the population. So common people began to cook flour, disinfecting it from microorganisms, and then form dry biscuits from it, while the rich made egg paste and consumed the dish immediately after cooking. In the 15th century, the first unions of artisans appeared in Italy, producing pasta in a handicraft way: the dough was kneaded with feet, squeezed by hand through a sieve and dried under the generous southern sun right outside. By the middle of the 19th century, the press for making pasta was invented, and with the unification of Italy as a country, pasta ceased to be the food of commoners, and became a national gastronomic symbol. During this period, fish, meat, vegetable or seafood ingredients began to be added to pasta in various regions, depending on the richness of the region, but parmesan, olive oil, garlic, basil, pepper and oregano remained the general basis of food. Currently, pasta is most widely used in vegetarian cuisine in various countries, as well as in Italian and East Asian cooking. ()