Sweet Italian Sausage & Orzo Ribollita
This spin on the classic Italian soup features puttanesca sauce, orzo pasta and toasted Pomodoro bread.
Ingredients:
¼ cup olive oil, plus additional for drizzling over the bread
1 pound sweet Italian sausage
1 yellow onion, peeled and chopped
1 carrot, peeled and chopped
2 cloves garlic, 1 minced and 1 whole
1 quart Nonna Pat’s puttanesca sauce
3 cups chicken stock
1 3-inch Parmesan cheese rind
1 bay leaf
2 tablespoons combined fresh thyme leaves and chopped parsley
1 bunch Lacinato kale, greens removed from ribs and torn into bite-sized pieces
½ cup orzo pasta
4-6 slices pomodoro loaf
Sea salt and fresh ground pepper
Parmesan cheese, for serving
Method:
1. Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, sausage and minced garlic. Cook, crumbling the sausage into small pieces, until the onion is golden brown and the sausage is cooked through, about 7 minutes. Season well with salt and pepper.
2. Add the puttanesca sauce and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add the chicken stock, bay leaf, herbs and Parmesan rind. Bring the soup to a boil, reduce heat and simmer for 20 minutes, then add the orzo and kale, and simmer an additional 10 minutes or until the orzo is cooked and kale is wilted.
3. Meanwhile, preheat the oven to 350°. Drizzle the sliced pomodoro bread with olive oil. Toast until golden brown, about 5 minutes. Remove from the oven and rub the top of the toasts with the whole garlic clove. Place the toasts in the serving bowls and ladle the soup over the toasts. Sprinkle with Parmesan and serve immediately.
Variation: In leiu of the pomodoro bread, free free to sub in the sourdough dinner rolls crafted from this week’s starter!
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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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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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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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Rigatoni with Chicken Italian Sausage, Swiss Chard & Peppers
Everyone will be asking for seconds of this colorful and extremely satisfying dish.
Ingredients:
1 pound rigatoni pasta
1-2 red peppers, seeded and chopped
1 Walla Walla sweet onion
1 bunch rainbow Swiss chard, removed from tough rib ends and then roughly chopped
4 cloves of garlic, finely minced
2 tablespoons freshly-chopped parsley
2 cups chicken stock
1/2 cup white wine
2 tablespoons olive oil, plus an additional tablespoon for finishing
Grana-style cheese, grated
Sea salt and fresh ground pepper
Method:
1. Cook rigatoni 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, cook the chicken Italian sausage in a large skillet over medium-high heat until no longer pink, breaking the sausage apart with a wooden spoon or spatula. 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 garlic, peppers and onions and sauté until all the veggies are tender and begin to brown in spots, about 5-7 minutes. Add in the chopped chard and wine and continue to sauté, stirring until chard is just wilted.
4. Add the pasta and chicken sausage to the skillet and toss to combine with the veggies; season with salt and pepper as necessary. Add chicken stock and simmer for two minutes or until slightly reduced. Finish by sprinkling each serving with grated Grana-style cheese and an additional swirl of olive oil.
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Italian Sausage-Lentil Soup with Leeks
This longtime family recipe is a winning New Year’s dish. Fun fact: Lentils are believed to bring good luck and prosperity throughout the new year because they resemble coins!
Ingredients:
1 pound Italian sausage
1 pound lentils
2 tablespoons olive oil
1 onion, chopped
2 leeks, cleaned with white and light green parts chopped
2 stalks celery, diced
2 carrots, peeled and diced
4 garlic cloves, minced
8 cups chicken stock
2 cans (14.5 oz) chopped tomatoes
½ cup red wine
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
2 bay leaves
2 tablespoons dried basil
2 tablespoons dried oregano
Sea salt and fresh ground pepper, to taste
Parmesan cheese, for topping
Method:
- In a large pot, brown the sausage until it is no longer pink. Remove from the pan, drain and set aside.
- In the same pot, add the olive oil and then sauté onion, celery, carrot, and garlic until tender. Add stock, lentils, tomatoes, sausage, wine, sugar, vinegar, and bay leaves. Bring to a boil, then season with basil, oregano, salt and pepper. Cover and simmer for 1 and ½ hours. Ladle into bowls and top with Parmesan cheese.
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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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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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Spanish Lentils with Greek Sausage & Sweet Peppers
Slow-simmered with garlic, onion and a hint of paprika, these rich beans pair beautifully with sausage and peppers.
Ingredients:
1½ cups lentil beans, rinsed
2 tablespoons olive oil
2 garlic cloves, peeled and minced
1 tablespoon each fresh chopped parsley and savory
½ teaspoon smoked paprika (optional)
2 cups waters or chicken broth
3-4 links Greek sausage
1 pound small sweet peppers, halved, seeded and cut lengthwise
1-2 spring onions, thinkly sliced (if desired)
Method:
1. Soak lentils in a pot of cold water for an hour prior to cooking. Drain and rinse.
2. Heat olive oil in large stock pot on low heat, add onion, paprika and garlic. Sauté until onion begins to look translucent and garlic browns a little. Add water or chicken broth and lentils, bring to a boil and reduce to a simmer. Cook until lentils are just cooked, not mushy, about 40-45 minutes. Remove from heat and add in fresh herbs and season to taste with salt and pepper.
3. Meanwhile, in a skillet, cook sausages in a half inch of water until done and
remove. Discard cooking water. In the same skillet, add peppers and onions along with a drizzle of olive oil and turn heat up to high. Sauté peppers and onions, until peppers and onions 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.
4. To serve, ladle helpings of lentils into bowls and top with sausage and pepper mixture, garnishing with additional parsley if desired.
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Have our fresh Farm & Larder goods hand-delivered to your home each week.