Time: 2 hours 55 minutes
Complexity: easily
Servings: 12

Inside this crispy puff pastry pie, you'll find Italian capellini, or "angel hair," pasta in a tomato sauce with spinach, delicious melted mozzarella, and spicy sausage. To enclose the dish in the puff pastry shell, cook the pasta separately, mix it with the tomato sauce, and fry the spicy sausages whole. Then, layer all the ingredients in a pastry-lined pan, cover with another sheet of pastry, seal, and bake. This hearty pie can be served for a hearty breakfast or as a main course for lunch or dinner.

Ingredients:

• 360 g of capellini pasta (angel hair)
• 2 tbsp. l. olive oil
• 5 raw spicy Italian sausages (about 450 gr.)
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 tbsp tomato paste
• 1 can (800 g) of canned pureed tomatoes
• 2 sheets of puff pastry from a 489g package.
• 270g frozen chopped spinach, thawed and squeezed dry
• 360 gr. grated mozzarella
• Special equipment: Round springform pan with non-stick coating, 22 cm in diameter.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

capellini pasta, pepperoni sausage, onions, garlic, tomato paste, pureed tomatoes, puff pastry, spinach, mozzarella cheese

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Preparation:

Step 1
• Preheat oven to 190°C (375°F). Bring a large saucepan of well-salted water to a boil. Cook the pasta until al dente, about 2 minutes. Drain.
Step 2
• Wipe out the saucepan, add the vegetable oil, and heat over medium-high heat. Add the sausages, onion, and garlic and cook, turning the sausage occasionally, until browned and the onions are softened and beginning to brown, about 8 minutes. Stir in the tomato paste and cook until fragrant, about 1 minute. Add the tomato puree, 1/2 cup water, 2 teaspoons salt, and a few grinds of black pepper and bring to a simmer. Reduce the heat, cover, and simmer until the sauce begins to thicken and the sausages are cooked through, about 25 minutes. Remove the sausages from the saucepan. Add the pasta to the sauce and toss to combine.
Step 3
• Meanwhile, spray a 9-inch (22-cm) springform pan with cooking spray. Roll out 1 sheet of puff pastry into a 13-inch (32-cm) square. Transfer it to the prepared pan, pressing it into the bottom and up the sides so that the edges hang over the sides. Spread half of the pasta into the pan. Arrange the sausage shapes along the sides of the pan to form a ring. Evenly distribute the spinach in the center of the sausage ring. Top with the mozzarella, then the remaining pasta. Place the second sheet of pasta on top of the pasta and pinch the edges of the bottom and top sheets of pastry together to seal. Then trim the edges. Cut a slit in the center of the pastry to allow steam to escape.
Step 4
• Bake until the dough is golden brown and puffed on top, about 1.5 hours. Let cool for 30 minutes before serving. Remove from the pan and cut the pie into slices.

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