CHIEF MILLER'S BAKED PASTA....A FORK AND HOSE CO. "RIT" VERSION

                                       Chief Miller's Baked Pasta

                                       Chief Miller's Baked Pasta

I HAD THE PLEASURE OF MEETING CHIEF MILLER AT THE RECENT FDIC CONVENTION IN INDIANAPOLIS.  CHIEF MILLER IS THE "KING" OF FIRE RELATED CONTENT ON INSTAGRAM SO I JUST KNEW WE HAD TO WORK TOGETHER.  HE TOLD ME HIS FAVORITE FIREHOUSE DISH AND WE AGREED I WOULD COME UP WITH A WAY TO MAKE IT A LITTLE HEALTHIER WHILE KEEPING THE SAME GREAT FLAVORS, SOMETHING WE LOVE TO DO HERE AT F&H CO.

"RIT" stands for "Rapid Intervention Team", whose role on the fire-ground is to search for firefighters in distress.  So we took Chief Miller's dish and had a "Recipe Intervention Team" deployed.  Im in the stages of trademarking that term so don't even think about it!

                                                                                                  Fork and Hose Co. "RIT" Version

                                                                                                  Fork and Hose Co. "RIT" Version

Serves 4 
INGREDIENTS:

 

1 VIDALIA ONION, skewered and sliced
1 ZUCCHINI, halved lengthwise
1 SMALL BUTTERNUT SQUASH, peeled and cut into 1/2" thick slices
1 BELL PEPPER, cored and cut into quarters
SMALL PACKAGE OF CHERRY TOMATOES, halved
3 TURKEY SAUSAGE LINKS
1 LB. WHOLE WHEAT PENNE, or shape of your choice
16 OZ. CAN CRUSHED TOMATO
3 GARLIC CLOVES, PEELED
OLIVE OIL
BAG OF LOW FAT SHREDDED MOZZARELLA
PARSLEY FOR GARNISH

 

PROCEDURE:
 

The use of butternut squash helps reduce the amount of pasta needed in the traditional dish.  We are also able to save calories by using turkey sausage.

The use of butternut squash helps reduce the amount of pasta needed in the traditional dish.  We are also able to save calories by using turkey sausage.

Set a grill on medium heat.  Toss the all the vegetables except the garlic in a large bowl with olive oil, salt, pepper, paprika and chili powder.  Place veggies and sausage on the grill and remove to a bowl as they cook.  They will cook at different rates so be careful not to overcook the veggies.  

While everything is grilling, bring a pot of salted water to a boil.  When the vegetables and sausage are done, chop everything and set aside.  

Add some olive oil and the garlic to a small sauce pan over medium-low heat.  When the garlic is browned add your tomato sauce and simmer for 5 minutes.  Add your tomato sauce to the same bowl and gently stir to combine.  Add the pasta to the water and cook until al dente.  Add a few tablespoons of pasta water to the bowl of veggies.  Drain the pasta and add to the bowl as well as 1/2 the cheese, stir to combine.

 Add the pasta/veggie/sausage mixture to a 8"x13" baking dish and top with remaining cheese.  Place under the broiler to brown cheese, garnish with parsley and serve.

Posted on May 14, 2015 and filed under DINNER.