Pastina Timbale Recipe

1. Heat oven to 425F. In large bowl, toss tomatoes, whole chiles and 1 tablespoon of the oil; sprinkle with 1/4 teaspoon salt and ⅛ teaspoon pepper. Spread tomato mixture on large rimmed cookie sheet. Roast in oven 30 to 35 minutes or until just beginning to brown in places.
2. Finely chop roasted tomatoes. Transfer tomatoes and any juices from cutting board to large bowl. Remove seeds from chiles; finely chop and add to tomatoes.
3. In 3-quart saucepan, heat remaining 2 tablespoons oil over medium heat. Add onion; cook 2 to 4 minutes, stirring occasionally, until softened. Stir in 1 tablespoon garlic, the oregano and tomatoes with chiles. Cook, stirring occasionally, until heated through and thickened. Stir in vinegar, Gorgonzola cheese, roasted peppers and 2 tablespoons parsley. Keep warm until ready to serve.
4. Brush 8 (12-ounce) ramekins or 1 (3-quart) round casserole with butter; set aside. Cook and drain pasta as directed on package.
5. Meanwhile, in 10-inch skillet, heat 1 tablespoon of the oil over medium heat. Add sausage; cook, stirring occasionally, until browned and cooked through. Drain; keep warm.
6. In 12-inch nonstick skillet, heat 2 tablespoons of oil over medium heat. Add 2 teaspoons garlic; cook about 30 seconds, stirring occasionally, until fragrant. Add bread crumbs; cook 3 to 5 minutes, stirring frequently, until lightly toasted. Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/4 cup of the parsley and 1/2 cup of the Parmesan cheese. Press bread crumb mixture in bottom of ramekins or casserole.
7. Into sauce, stir pasta, sausage, remaining 1/4 cup parsley and remaining 1/2 cup Parmesan cheese. Transfer pasta mixture to ramekins (1 1/4 cups per ramekin) or casserole.
8. Place warmed individual serving plate upside down onto each ramekin; carefully turn plate and ramekin over to unmold timbales. (Or place large platter upside down onto casserole; carefully turn platter and casserole over to unmold timbale).