March 18, 2021
Pasta is what is for dinner
the artful gourmet
Spring is here and what could be better than a delicious Pasta dish chock full of Sweet Italian Sausage, Peppers and Spinach. Top it with a Ricotta mixture and you have a healthy and yummy dinner.
1 lb. Gemelli pasta
2 tablespoons olive oil, divided
1 garlic clove, minced
½ teaspoon red pepper flakes
½ onion, chopped
½ red pepper, chopped
½ orange pepper, chopped
2-3 cups fresh baby spinach leaves
A few fresh basil leaves, torn
2 ounces Parmigiano-Reggiano cheese (1/4 cup grated)
1 1/2 cups ricotta cheese
Sea salt and freshly ground pepper
Preheat a large sauté pan over medium-low heat.
Add onion and bell peppers to the bowl of your food processor and pulse at medium speed until chopped into a small dice.
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.
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.
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 Marina's Tomato sauce and toss to combine; throw in a little extra grated Parmesan cheese and set aside.
Stir together ricotta, salt, pepper and shredded cheese and stir to combine, reserving some of the grated Parmesan for garnish.
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.
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