Thursday, April 19, 2012

Radiatore with Italian Chicken Sausage, Roma Tomatoes and Ricotta Salada

The kids still have to eat and tuna nicoise is not going to cut it.  This is still a pretty light pasta with just enough flavor to pass the Emerton kid test.  


This made 3 Emerton-sized main portions
Fresh radiatore pasta (I bought Ethan Stowell's Lagana pasta), I used about 12 oz
Italian chicken sausage links or bulk ( I bought Whole Foods own, 2 links)
1 garlic clove, minced
4 fresh Roma tomatoes, seeded and chopped
1/4 cup chopped fresh Italian flat leaf parsley
Freshly grated Ricotta Salada (I used 1/4 cup)
Salt and pepper to taste


If your sausage is in link form, remove the casing and separate slightly.  In a large skillet over medium high heat, brown the sausage breaking it apart into small pieces as you brown it.  Add garlic and saut√© until just fragrant.  Then add the tomatoes and stir to combine.  Turn heat down to medium low, cover the skillet and cook until the tomatoes are soft.  Then add the parsley and cook until the parsley is just softened.  
Cook the pasta according to package instructions.  
Add the pasta to the sauce and drizzle with a little olive oil.  Toss to combine, then add the grated ricotta and salt to pepper to taste.  Serve with freshly grated parmgiano reggiano as an option on the side.  
Easy and kid tested.

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