Name: Accord-Style Italian Burritos
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2 burritos
Cuisine: Italian
Ingredients: 2 large burrito-size flour tortillas; 4 oz dry spaghetti; 1/2 lb mild Italian sausage, preferably bulk; 12 oz smooth, fairly thick American-style spaghetti sauce, on the sweeter side; 4 oz low-moisture whole-milk mozzarella, shredded; 2 tbsp grated Parmesan; kosher salt, for pasta water; olive oil or cooking spray, for the baking dish

Ingredients

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2 large burrito-size flour tortillas
4 oz dry spaghetti
1/2 lb mild Italian sausage, preferably bulk
12 oz smooth, fairly thick American-style spaghetti sauce, on the sweeter side
4 oz low-moisture whole-milk mozzarella, shredded
2 tbsp grated Parmesan
kosher salt, for pasta water
olive oil or cooking spray, for the baking dish

Steps

Pinch the Italian sausage into small, roughly 1/2-inch nuggets, similar to little pizza-sausage pieces. Brown over medium to medium-high heat until cooked through and nicely browned. Do not break the sausage into fine crumbles. Drain excess grease and set aside.
Break the spaghetti in half. Cook in salted boiling water until tender, approximately 1 minute beyond al dente. Drain very thoroughly. Do not rinse.
Return the spaghetti to the pan. Add the cooked sausage and 1/2 cup spaghetti sauce. Cook over medium-low heat for 3 to 5 minutes, tossing occasionally, until the sauce thoroughly coats the spaghetti and there is no loose sauce pooling in the pan. The spaghetti should be thick, cohesive and heavily coated, but still moist. Remove from the heat and let stand for 5 to 10 minutes.
Preheat oven to 400F. Lightly grease a small baking dish. Warm the tortillas for about 15 to 20 seconds in the microwave until soft and flexible. Divide the spaghetti-and-sausage filling evenly between the tortillas. Fold in the sides and roll tightly into burritos. Place seam-side down in the baking dish.
Spoon 1/4 to 1/3 cup of the same spaghetti sauce over each burrito, concentrating it across the top while leaving some tortilla exposed along the sides. Top each burrito with about 2 oz mozzarella and about 1 tbsp Parmesan.
Bake uncovered at 400F for 10 to 15 minutes, until the filling is piping hot and the cheese is completely melted. Broil for 1 to 2 minutes at the end, if desired, until the mozzarella and Parmesan develop a few browned spots. Let stand for 2 to 3 minutes before serving.

Chef's notes

Keep the sausage in small nuggets; breaking it into crumbles changes the texture and makes the filling less substantial. Do not rinse the drained pasta so that the residual starch helps the sauce adhere. The filling must be thick and cohesive with no pooling liquid, or the burritos will be soggy. Prepare the filling several hours ahead and refrigerate if you prefer a firmer, restaurant-style texture. Broil at the very end only if you want the cheese spotted with brown; otherwise the bake alone is sufficient.

Accord-Style Italian Burritos

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