Riggies with Charred Tomatoes, Hot Sausage, Kale and Ricotta
Riggies with Charred Tomatoes, Hot Sausage, Kale and Ricotta
Rating: (1 rated)
  • 3 tablespoons olive oil
  • 2 pints cherry tomatoes
  • 1 pound hot sausage
  • 2 shallots, chopped
  • 4 large cloves garlic, chopped
  • Salt and pepper
  • 1/2 cup dry sherry or sweet vermouth
  • 1 bunch Tuscan kale, cavolo nero, stemmed and chopped
  • 1 pound rigatoni
  • 2 cups fresh ricotta cheese, sheep or cow’s milk
  • EVOO – Extra Virgin Olive Oil, for drizzling
  • 1 tablespoon chopped thyme
  • Shaved Pecorino cheese
  • undefined

Bring a large pot of water to a boil for the rigatoni.

Preheat broiler and place a rack in the upper third of oven. Arrange the tomatoes on a baking sheet and toss with a little olive oil. Place under the broiler and char until they burst.

Heat a large, deep skillet over medium-high heat, add olive oil, 2 turns of the pan. Add sausage, brown and crumble. Add shallots and garlic, and season with salt and pepper. Stir shallots and garlic into sausage for 2-3 minutes then deglaze with sherry or sweet vermouth. Add kale to pan and wilt into sausage. Add charred tomatoes to sauce.

Cook pasta in salted water to a minute shy of cooking time, reserving a mug of starchy cooking water. Drain rigatoni and toss with sauce and starchy water for a full minute.

Plate pasta in shallow bowls topped with a fat mound of ricotta, some thyme, a drizzle of EVOO, a sprinkle of salt and pepper. Shred or shave pecorino over the dish and serve.

In Recipes-list.com we have selected the most viewed recipes from category - uncategorized . Enjoy the best recipes specially selected for you! Riggies with Charred Tomatoes, Hot Sausage, Kale and Ricotta is the right choice that will satisfy all your claims.
Rate for this recipe