Category: Veggies

Ingredients

• Fresh Basil Marinara Sauce
• 3 pounds fresh plum tomatoes, blanched, peeled and seeded
• 1/4 cup extra virgin olive oil
• 2 large garlic cloves, minced
• Pinch of red pepper flakes
• Sea salt, to taste
• 4 fresh basil leaves, torn into bits
• 1 pound Rotelle pasta (or sub Gemelli, Gigli, Fusilli or Festonati)
• Sausage, Peppers and Spinach:
• 2 tablespoons olive oil, divided
• 1 garlic clove, minced
• ½ teaspoon red pepper flakes
• ½ pound ground pork sausage (spicy or sweet, you choose)
• ½ onion, chopped
• ½ red pepper, chopped
• ½ orange pepper, chopped
• 2-3 cups fresh baby spinach leaves
• A few fresh basil leaves, torn
• Ricotta and Parmesan Cheese:
• 2 ounces Parmigiano-Reggiano cheese (1/4 cup grated)
• 1 1/2 cups ricotta cheese
• Sea salt and freshly ground pepper
• A small handful of minced chives, for garnish

Instructions

1. Make the Sauce:
2. Blanch the tomatoes in boiling water for 1-2 minutes, and shock in ice water. Peel the tomatoes and cut in half, and de-seed. Place the tomatoes and sea salt into the large work bowl of a food processor and pulse on medium speed until tomatoes are finely pureed. Set aside.
3. Heat a large saucepan over medium heat. Sauté the garlic and red pepper flakes for a few minutes, then add the tomato puree and cook for about 25-30 minutes at a steady simmer (lower heat if it starts boiling), stirring occasionally, until the sauce is thickened and cooked through. Add in the fresh torn basil and remove from heat and set aside.
4. Note: If making the sauce ahead of time, store in a sealed container in the refrigerator. It will stay fresh for up to 5 days or in the freezer for up to 2 months.
5. Cook the pasta:
6. Bring a large pot of salted water to a boil. Cook the pasta for about 10-12 minutes until al dente. Drain and return to pot. Add fresh marinara sauce and toss to combine; throw in a little extra grated Parmesan cheese and set aside.
7. Make the sausage, peppers and spinach:
8. Preheat a large sauté pan over medium-low heat.
9. Add onion and bell peppers to the bowl of your food processor and pulse at medium speed until chopped into a small dice.
10. Heat olive oil in the sauté pan, add garlic and red pepper flakes. Sauté for about 1 minute on medium-low heat until lightly golden. Increase heat to medium high, add sausage and cook until well browned and no longer pink. Drain the cooked sausage mixture on paper towels and place in a large mixing bowl.
11. Heat additional tablespoon of olive oil and sauté onions and peppers until soft and onions are translucent, about 5-7 minutes. Add baby spinach and sauté for another 1-2 minutes until spinach is wilted. Place the cooked veggies into the bowl along with cooked sausage mixture, add salt and pepper, fresh basil and stir together. Set aside to cool.
12. Prepare the ricotta and Parmesan cheese:
13. Stir together ricotta, salt, pepper and shredded cheese and stir to combine, reserving some of the grated Parmesan for garnish.
14. Scoop some of the pasta and marinara sauce into bowls. Top with Sausage, Peppers and Spinach mixture and stir to combine. Top the pasta with a few dollops of the Ricotta-Parmesan mixture, minced chives and additional salt and pepper, if desired.
15. Serve with some crusty Italian bread, a green salad and a medium to full bodied red Italian wine such as Nero d”Avola, Barbera or a Valpolicella blend.