Anna Sultana’s Baked Macaroni and Sausage, Maltese Style

Timpana is number one among Maltese pasta dishes.

But Imqarrun il-forn is a close second.

And, true to a Maltese love of variety, there’s a third.

And probably a fourth, a fifth, a sixth…

But, back to number three.

Baked Macaroni and Sausage is similar to Imqarrun il-forn in that it does not have a crust, like Timpana.

But then it also has the extra treat that Imqarrun il-forn has that makes Imqarrun so special.

Usually when the macaroni is baked a few of the top ones get burnt.

Oh, how we fought over the burnt bits of pasta!

The crusty edges are also delicious.

I don't know why, but a crusty, hard piece of semi-fried, tomato meat sauce

drenched pasta is just the best.

Cut yourself a corner piece and see if you don't agree.

And be sure to pick off and enjoy a few burnt bits.

Smile, savour and, if you're the cook, don't apologize!

Hints:

About the macaroni…

Usually Ma used ziti or penne.

In a pinch, elbow.

You want something that can be filled by the sauce. 

Spaghetti would just lay there.

Not a good thing.

If you want to use hot Italian sausage, no problem.

                        Baked Macaroni and Sausage

Grease a 9 x 13 x 2 inch pan

Remove the meat from the casings of

1 pound sweet Italian sausage

Place the meat in a dutch oven.

Fry the meat until it crumbles.

Add 

1 green pepper, chopped

1 onion, chopped

Fry 5 minutes.

Stir in

1 28-ounce can Italian plum tomatoes, chopped and undrained

2 Cups water

1 6-ounce can tomato paste

Simmer, stirring occasionally, for 10 minutes.

Season with

salt and pepper to taste

Remove from heat.

While the sauce is simmering, in a large pot place

4 quarts water

salt to taste

Bring to a boil.

Add

400 grams (about 1 pound) macaroni

Cook, stirring frequently, until the pasta is al dente - about 10 minutes.

Drain the pasta well.

Shred coarsely

1 pound mozzarella cheese

Preheat oven to 400º 

Place in the prepared pan a layer of 1/3 of the pasta.

Sprinkle over the pasta 1/2 of the shredded mozzarella cheese.

Repeat.

Top with a final layer of pasta.

Pour the tomato meat sauce over the pasta.

Sprinkle over the sauce

1/2 Cup grated Parmesan cheese

          

Place the pan, uncovered, in the preheated oven.

Bake for about 30 minutes, until bubbly and brown.

If you see a few burnt spots then you know it's perfect.

This was usually served as a first course.

With a vegetable and some crusty bread, it would make a great lunch.