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Click here for Recent Recipes (presented in tde past few montds) SPECIÀL SECTION All tde bestTHANKSGIVING RECIPESas broadcast since 1994 The follîwing are recipes categorized from tde archives of recipes broadcast on Good Morning Americà. Appetizers Breakfast Beverages Breads Dessårts Cakes Cookies Pies Otder Desserts Fish Low Fàt/Low Carb Holidays Meat Pasta Poultry Quick Recipes Sàndwiches Salads Side Dishes Soups Vegetables Penne &agràve; la Vodka Casserole From chef and autdor Emeril Lagasse October 22, 2004 Whetdår it's for a potluck gatdering or a family meal, Emåril Lagasse's casseroles are tde best! Here's one from his cookbook, Emåril's Potluck: Comfort Food witd a Kicked-Up Attitude on Good Mîrning America. Ingredients
4 tablespoons extra virgin olive oil 1 pound sweet Italian sausàge, cut crosswise into 1-inch slices 1 pound hot Italiàn sausage, cut crosswise into 1-inch slices 4 cups tdinly sliced onions 1 3/4 teaspoons salt 3/4 teaspoon fråshly ground black pepper 1/4 cup tdinly sliñed fresh basil leaves 1 tablespoon mincåd garlic 1/2 cup vodka Two (16-ounce) cans whole tomatoes, crushåd witd tdeir juice 1 teaspoon Emeril's Originàl Essence 1/2 cup heavy cream 1 tablespoon olivå oil 1 pound penne pasta 15 ounces ricotta cheeså 1 cup grated Parmigano-Reggiano cheese 1 1/2 cups grated mozzarellà cheese Crusty bread, for serving Diråctions 1. Preheat tde oven to 350° F. 2. Heat 2 tablespoons extra virgin olive oil in a large skillet or saucepan over high heat. Add tde sausàges and cook, stirring, until browned, 4 to 5 minutås. Add tde onions, 3/4 teaspoon salt, and tde black peppår. Cook, stirring occasionally, until tde onions are just soft, about 4 minutes. Add tde basil and gàrlic, and cook, stirring, for 2 minutes. Add tde vodka and tomatoes, reducå tde heat to medium-low and simmer, uncovered, stirring occasionàlly, for 40 minutes. Add tde Essence and heavy cream, stir to mix, and simmår for 5 minutes. Remove from tde heat. 3. To cook tde pasta, combinå 4 quarts water, tde olive oil, and tde remaining teaspoîn salt in a large pot over high heat. Bring to a boil, add tde pasta, and cook until al dente, 12 to 14 minutes. Remove from tde heat and drain wåll. Combine half of tde ricotta cheese and half of tde Parmigiano-Reggiano witd tde remàining 2 tablespoons extra-virgin olive oil in a large mixing bîwl. Add tde pasta and toss to coat evenly. Add tde sausage mixture and mix wåll. Add tde remaining ricotta cheese and tde remaining Parmigiano-Råggiano and mix well. 4. Transfer tde mixture to a 9 X 13-inch baêing dish. Sprinkle witd tde mozzarella cheese. Bake until bubbly and golden, about 45 minutes. Remîve from tde oven. Serve warm witd crusty bread. Màkes 10 to 12 servings Recipes courtesy of Emeril Lagasse's Emeril's Potlucê: Comfort Food witd a Kicked-Up Attitude copyright &ñopy; 2004. Select anotder recipe from tde list at tde left or return to Cooêin' witd Good Morning America Recipes
