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Cheesy Baked Farfalle with Arugula and Champagne Vinaigrette

Farfalle baked with Italian sausage, tomato sauce, ricotta cheese, and mozzarella cheese, served with arugula and Champagne vinaigrette.

Prep
25 min
Cook
45 min
Total
1 hr 10 min
Yield
4 servings
Finished Cheesy Baked Farfalle with Arugula and Champagne Vinaigrette

Instructions

  1. Heat the oven

    Heat the oven to 425°F. While it heats, lightly crush the fennel seeds and chop the oregano. Finely chop the Calabrian chili peppers, then measure 1 teaspoon.

  2. Make the vinaigrette

    In a small jar, combine the Champagne vinegar, Dijon mustard, honey, and ¼ teaspoon kosher salt. Add the avocado oil and ¼ cup olive oil. Seal and shake vigorously until emulsified. Reserve ¼ cup vinaigrette for the salad and refrigerate the rest. Shake before using.

  3. Brown the sausage

    Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Add the sausage and break it up with a spoon. Cook, stirring, until it starts to brown, 5 to 7 minutes.

  4. Cook the aromatics

    Stir in the fennel seeds, minced garlic, and Calabrian chili peppers. Cook for 1 to 2 minutes.

  5. Simmer the sauce

    Add the whole peeled tomatoes and break them up with a spoon. Stir in the crushed tomatoes, bay leaves, 2 teaspoons kosher salt, and oregano. Bring to a simmer and cook for 10 minutes to thicken slightly. While the sauce simmers, shred the mozzarella cheese, grate enough Parmesan cheese to measure ½ cup, and cut the basil into thin strips.

  6. Cook the pasta

    Stir the farfalle and 1½ cups water into the sauce. Return to a simmer and cook for 2 minutes, stirring to prevent sticking. Remove the Dutch oven from the heat and discard the bay leaves.

  7. Add the cheese

    Fold one-third of the mozzarella cheese into the pasta. Sprinkle the remaining two-thirds over the top, then add dollops of ricotta cheese.

  8. Bake the pasta

    Bake until the farfalle is tender, the cheese is bubbly and golden, and the center reaches 165°F, 20 to 25 minutes.

  9. Finish the pasta

    Let the pasta cool slightly. Top with the Parmesan cheese, black pepper, and basil.

  10. Dress the salad

    Just before serving, toss the baby arugula with the reserved ¼ cup vinaigrette. Serve alongside the baked farfalle.