Monday, January 24, 2011

Ricotta-topped Penne tossed with Sausage & Tomatoes

Ricotta-topped Penne tossed with Sausage & Tomatoes

OBJ: TCW be able to integrate her red wine into a pasta dish

¾ lb of penne pasta
2 links sweet or spicy sausage, casings removed
¼ C diced yellow onion
2 garlic cloves minced
½  C dry red wine, I used a merlot
4 TBS extra virgin olive oil
1 can diced tomatoes
½ C whole milk ricotta cheese
¼ C grated parmesan
S & P

1.      Boil  water for pasta, add salt right before you place pasta in
2.      Meanwhile, in a large sauté pan, add 2 TBS of olive oil and heat over medium flame
3.      Add sausage and crumble in pan, stir often and cook until you have browned pea-sized pieces
4.      Remove sausage from pan and place on paper towel-lined plate to drain
5.      To same sauté pan, add diced onion and garlic, additional 2 TBS of olive oil, and a pinch of S & P
6.      Lower heat to medium- low and cook until onion is translucent, about 5 minutes
7.      Add wine and up the flame to medium-high, let wine boil and reduce, this will take about 3 minutes
8.      Add can of tomatoes (with their juices) to sauté pan and stir , add pasta to boiling water at this point
9.      Bring tomatoes up to boil and then lower heat, cover pan, and let simmer for 10 minutes
10.  After  ten minutes, take off cover, sprinkle with S & P, add sausage back in and let simmer in the uncovered pan for 2- 3 minutes
11.  Add cooked pasta to sauté pan, stir and toss to incorporate
12.  Dollop the ricotta all around pan and sprinkle with the parmesan. Cover the dish, turn heat up for 20 seconds to let cheeses melt and bring to table. Serve to hungry diners!

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