Summery Bucatini Pasta with Italian Sausage
This light and lovely pasta makes the best of summer tomatoes and herbs; we also recommend adding a dollop of this week’s fior di latte cheese to each serving!
Ingredients:
1 pound semolina pasta, such as this week’s bucatini
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
Fior di latte 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 cheese to each and drizzle again with olive oil before serving.
Sunday Supper Recipes
In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s box includes all the fixings for a vibrant Italian-inspired meal to share with your nearest and dearest—from fresh semolina pasta shells and Skagit River Ranch Italian sausage to garden-grown salad greens and pillowy-soft focaccia bread. Side dish-worthy produce such as fresh fava beans, jumbo asparagus and Cremini mushrooms, plus eggs from our heritage-breed laying hens, edible nasturtium flowers and living Genovese basil, all help to round out this robust meal.
Here are a few recipe ideas for the week:
Grilled Asparagus with Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and garlic adds big flavor to grilled asparagus stalks.
Grilled Spring Onions with Lemon & Thyme
This recipe elevates spring onions to a stunning side dish.
Garlic Butter-Roasted Cremini Mushrooms
Roasted with capers and garlic, this simple dish is a real show-stopper.
How-To: Prep Fava Beans
Our quick guide to peeling and prepping fresh fava beans.
Fava Bean Dip
This simple, fresh dip enhances the inherent nutty flavor of fresh fava beans.
Simply Satisfying Recipes
Ward off the continuing chill this week with an easy, weeknight-ready supper inspired by the hearty flavors of Italy: Fresh rigatoni pasta tossed with beautiful baby kale, organic Italian sausage, locally-crafted Asiago Pressa cheese and dash of Porcini salt, plus rustic Italian bread and a fun Spanish red wine to go alongside salad-ready winter greens and side-dish-worthy produce like carrots, parsnips and leeks. Farm-fresh eggs, Cara Cara oranges, and lemon-kissed amaretti cookies add to the appeal to this comforting box, as does an herb selection that includes ultra-fragrant basil and dill—enjoy!
Here are a few recipe ideas for the week:
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.
Radicchio Salad with Cara Cara & Blood Oranges
This lovely salad from Ina Garten is sure to brighten up even the gloomiest gray day.
Roasted Parsnips & Carrots with Shallots
This recipe works well with any number of root vegetables—use whatever you have in your crisper!
Buttery Braised Leeks
Accented with a squeeze of lemon, these sublime leeks are also a worthy side dish.
Roasted Garlic Vinaigrette
A simple, easy and incredibly flavorful salad vinaigrette to add to your arsenal!
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.
