Summer Heirloom Tomato Pasta with Italian Sausage
This light and lovely pasta makes the best of summer heirlooms; we also recommend adding a dollop of creamy chevre to each serving!
Ingredients:
1 pound semolina pasta of your choice
1 pound Italian sausage
1 pound mixed cherry and heirloom tomatoes, cut in half for the cherry tomatoes, and then in bite-sized chunks for the larger heirlooms
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons finely-chopped shallot
1 garlic clove, minced
Pinch red pepper flakes
¼ cup julienned basil leaves
Chevre cheese, for garnish
Sea salt and fresh ground pepper
Method:
1. In a large bowl, toss together the tomatoes, 2 tablespoons olive oil, red pepper flakes, shallot and garlic. Season to taste with salt and pepper to taste, and allow to sit while preparing the rest of the dish so that the flavors meld.
2. Bring a large pot of salted water to a boil. Add the pasta to the water, stir gently and cook until al dente, 6 to 8 minutes. Drain.
3. In a large skillet, cook the Italian sausage over medium-high heat, crumbling into bite-sized pieces, until cooked through and no longer pink. Add the tomato mixture and the drained pasta to the skillet and toss thoroughly to combine. Stir in the basil and season with additional salt if needed. Transfer to individual serving bowls and add a generous dollop of chevre cheese to each and drizzle again with olive oil before serving.
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Rigatoni with Italian Sausage, Sautéed Kale and Porcini Salt
Also tossed with garlic, onions and a topping of Asiago Pressa cheese, this pasta is incredibly satisfying.
Ingredients:
1 pound rigatoni pasta, or other pasta of your choice
1 pound sweet Italian sausage
6 cups baby kale, stripped of larger stems and torn into large pieces
1 sweet onion, peeled and diced
3-4 cloves garlic, peeled and minced
2 tablespoons olive oil, divided
2 tablespoons butter, divided
¼ cup Asiago Pressa cheese, grated
½ teaspoon Porcini salt
Method:
1. Bring a large pot of well-salted water to a boil, then add the pasta. Cook until the pasta is al dente, about 7-8 minutes. Reserve ½ cup pasta water, then drain pasta.
2. Meanwhile, cook the sausage in a skillet over medium heat until done, breaking into bite-sized chunks with a spoon. Remove the sausage to a plate and reserve. Wipe any excess sausage grease from the pan and then heat 1 tablespoon each of olive oil and butter in the skillet. Once warm, add the onions and garlic, tossing to coat with oil and butter. Season with salt and pepper, then cover and sweat until onions are tender and translucent, about 3-4 minutes. Add in kale and cook until just slightly wilted, about another minute or so.
3. Add drained pasta and sausage to the skillet with the kale mixture, then toss everything together with the rest of the olive oil and butter. If pasta seems a little dry, mix in reserved pasta water. Check for seasoning and add a healthy pinch of Porcini salt and the Asiago Pressa cheese. Serve with additional Asiago Pressa-style cheese to sprinkle over pasta as desired.
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Pasta with Italian Sausage, Sauteed Kale and Mushrooms
Also tossed with sweet onions and a topping of Grana-style cheese, this pasta is incredibly satisfying.
Ingredients:
1 pound strozzapreti pasta, or other pasta of your choice
1 pound sweet Italian sausage
1 bunch Lacinato kale, stripped of tough ribs and torn into large pieces
2 cups Portobello mushrooms, washed and thinly sliced
1 sweet onion, peeled and diced
3-4 cloves garlic, peeled and minced
2 tablespoons olive oil, divided
2 tablespoons butter, divided
¼ cup Grana-style cheese, grated
Method:
1. Bring a large pot of well-salted water to a boil, then add the pasta. Cook until the strozzapreti is al dente, about 7-8 minutes. Reserve ½ cup pasta water, then drain pasta.
2. Meanwhile, cook the sausage in a skillet over medium heat until done, breaking into bite-sized chunks with a spoon. Remove the sausage to a plate and reserve. Wipe any excess sausage grease from the pan and then heat 1 tablespoon each of olive oil and butter in the skillet. Once warm, add the onions, mushroom and garlic, tossing to coat with oil and butter. Season with salt and pepper, then cover and sweat until mushrooms are tender and garlic is fragrant, about 4-5 minutes. Add in kale and cook until just slightly wilted, about another minute or so.
3. Add drained pasta and sausage to the skillet with the vegetables, then toss everything together with the rest of the olive oil and butter. If pasta seems a little dry, mix in reserved pasta water. Check for seasoning and add more salt and pepper if needed. Serve with Grana-style cheese to sprinkle over pasta.
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Polenta with Chicken Italian Sausage & Sautéed Summer Vegetables
This creamy dish is bright with Italian flavors, courtesy of pungent mixed peppers and summer squash.
Ingredients:
Polenta
4 cups chicken stock
¼ cup water
4 links chicken Italian sausage
2 red Bell peppers, seeded and thinly sliced
1-2 Piment d’Espellete peppers, seeded and thinly sliced*
2 mixed summer squash, washed and thinly sliced
1 Walla Walla sweet onion, peeled and thinly sliced
2 cloves garlic, minced
Grated Grana-style cheese
Sea salt and fresh ground pepper
*Depending on your heat preference, feel free to tweak the quantity of these smoky, slightly-spicy peppers to your liking.
Method:
1. Bring chicken stock and ¼ cup water to a simmer in a 3- to 4-quart heavy saucepan. Add polenta mix in a slow stream, whisking until incorporated. Simmer, stirring frequently with a long-handled whisk or wooden spoon, until liquid is absorbed and polenta is thick and soft, about 15-20 minutes.
2. Meanwhile, in a skillet, cook sausages in a half inch of water until done and remove to a plate and keep warm. Discard cooking water. In the same skillet, add both varieties of peppers, summer squash, garlic and onions along with a drizzle of olive oil and turn heat up to high. Sauté vegetables, turning just occasionally until all just begin to blister and char. Add sausage, turning down heat, and continue cooking until the sausages are browned. Slice sausages diagonally in large slices to serve.
3. Remove polenta from heat and stir in Grana cheese, and salt and pepper to taste. Top with sausage and pepper mixture. Serve immediately.
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Campanelle with Italian Chicken Sausage & Grana Roasted Broccolini
Also tossed with lemon juice and zest, this light and lovely pasta is a snap to prepare.
Ingredients:
1 pound Lagana Foods campanelle pasta
1 pound Italian chicken sausage
Zest and juice of 1 lemon
1 tablespoon butter
2 tablespoons freshly-chopped parsley
Freshly-grated Grana cheese, for serving
Grana Cheese-Roasted Broccolini (see recipe)
Method:
1. Cook the campanelle for 5-7 minutes in a pot of heavily salted water until al dente, or just cooked through with a bit of bite left. Drain, reserving 1 cup of the pasta water, and set aside.
2. Meanwhile, cook the Italian chicken sausage in a large skillet over medium-high until no longer pink, breaking into bite-sized pieces with a spoon. Add in cooked pasta, lemon juice and zest, along with the butter, tossing to combine. Add in the roasted broccolini. Taste for seasoning and then add a little of the reserved pasta cooking water or chicken stock if pasta mixture seems dry. To serve, sprinkle with fresh parsley and additional grated Grana cheese.
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Bucatini with Italian Sausage & Marinara Sauce
So simple, so satisfying: Top this week’s bucatini with our housemade sauce and cooked and crumbled Italian sausage.
Ingredients:
1 pound bucatini
1 pound Italian sausage
Nonna Pat’s Marinara Sauce
1 tablespoon butter
Sea salt and fresh ground pepper
Grana-style cheese
4 tablespoons micro basil
Method:
1. Cook the bucatini for 5-7 minutes in a pot of heavily salted water until al dente, or just cooked through with a bit of bite left. Drain, reserving 1 cup of the pasta water, and set aside.
2. Meanwhile, cook the Italian sausage in a large skillet over medium-high until no longer pink, breaking into bite-sized pieces with a spoon. Add in cooked pasta, 1 tablespoon butter and marinara sauce, tossing to combine thoroughly. Serve with a grated Grana-style cheese and a sprinkling of micro basil.
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Artichoke Leaf Pasta with Heirloom Tomatoes & Basil
Using fresh tomatoes, top-notch olive oil and an authentic Grana-style cheese are key to this dish’s success.
Ingredients:
1 pound Casina Rossa Folgie di Carciofo pasta
1 pound (about 2-3) heirloom and/or Roma tomatoes, diced
¼ cup julienned basil leaves
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon sherry vinegar
2 tablespoons finely-chopped shallot
1 garlic clove, minced
Pinch red pepper flakes
Shaved Grana-style cheese, for garnish
Sea salt and fresh ground pepper
Method:
1. Bring a large pot of salted water to a boil. Add the pasta to the water, stir gently and cook until al dente, 7 to 8 minutes. Drain.
2. In a large bowl, toss together the tomatoes, 2 tablespoons olive oil, vinegar, red pepper flakes, shallot and garlic. Season to taste with salt and pepper to taste.
3. Place the drained pasta on top of the tomato mixture and toss to combine. Stir in the basil and season with additional salt if needed. Transfer to a large serving bowl, drizzle with additional olive oil and sprinkle with Grana-style cheese. Serve immediately.
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Pappardelle Pasta with Italian Sausage & Kale
Everyone will be asking for seconds of this extremely satisfying dish.
Ingredients:
1 pound fresh pasta of your choice, such as this week’s pappardelle
1 sweet onion, peeled and diced
4 cloves garlic, finely minced
1 bunch Lacinato kale, greens removed from tough rib ends and then roughly chopped
4 tablespoons freshly-chopped herbs, such as a combination of oregano, parsley and thyme
2 tablespoons olive oil, plus an additional tablespoon for finishing
Grana-style cheese, grated
Sea salt and fresh ground pepper
Method:
1. Cook the pasta for 5-7 minutes in a pot of heavily salted water until al dente, or just cooked through with a bit of bite left. Reserve about ½ cup of the pasta water, then drain, and set aside.
2. Meanwhile, slice the Italian sausage links into bite-sized rounds and cook in a large skillet over medium-high heat until cooked through and no longer pink on the inside. Remove the sausage to a plate and set aside.
3. Wipe any excess grease from the skillet with a paper towel, then drizzle in 2 tablespoons olive oil and heat over medium-high heat. Add in the onion and garlic and sauté until tender, about 4-5 minutes. Add in the chopped kale and continue to sauté, stirring until the kale is just wilted.
3. Add the pasta and sausage into the skillet and toss to combine with the kale mixture; season with salt and pepper as necessary. Add in the herbs and toss once more; if the pasta seems a little dry, moisten with the reserved pasta water. Finish by sprinkling each serving with grated Grana-style cheese and an additional swirl of olive oil.
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Rigatoni Pasta with Nonna Pat’s Marinara Sauce & Capers
Simple and elegant, this lovely pasta packs luscious texture and flavor thanks to the addition of fruity capers.
Ingredients:
1 pound rigatoni pasta
1 jar Nonna Pat’s marinara sauce
1 pound chicken Italian sausage
¼ cup olives, pitted and sliced (optional)
2-3 tablespoons capers, rinsed
1 tablespoon butter
2 tablespoons freshly-chopped parsley
Freshly-grated Grana cheese, for serving
Method:
1. Cook rigatoni for 5-7 minutes in a pot of heavily salted water until al dente, just cooked through with a bit of bite left. Drain, reserving 1 cup of the pasta water, and set aside.
2. Meanwhile, cook chicken Italian sausage in a large skillet over medium-high until no longer pink, breaking into bite-sized pieces with a spoon. Add in cooked pasta, marinara sauce, capers and olives (if using), along with butter, tossing to combine. Add a little of the reserved pasta cooking water if pasta mixture is dry. To serve, sprinkle with fresh parsley and grated Grana cheese.
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Pappardelle Pasta with Duxelles & Italian Sausage
This light, creamy pasta is a show-stopper, topped with mushrooms duxelles and savory sausage.
Ingredients:
1 pound fresh pasta, such as this week’s pappardelle
1 pound Italian sausage
¾ cup F&L duxelles
2-3 tablespoons butter
2-3 tablespoons olive oil
2-3 tablespoons freshly-chopped parsley
Sea salt and fresh ground pepper
Freshly-grated Parmesan cheese, for garnish
Method:
1. Bring a large pot of heavily-salted water to a boil. Drop in pasta noodles and cook according to package directions, or until al dente, about 6-7 minutes. Drain and toss with 1 tablespoon each of butter and olive oil. Set aside.
2. Meanwhile, in a large skillet, cook the Italian sausage until browned and no longer pink on the inside, breaking up into bite-sized chunks with the back of a spoon. Add in the pasta noodles, and the toss in the remaining tablespoon each of the butter and olive oil, then the duxelles and fresh parsley. Garnish with grated Parmesan cheese, if desired.
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Have our fresh Farm & Larder goods hand-delivered to your home each week.