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Linguine In Tomato Sauce with Chicken Sausage, Blistered Tomatoes, Kale, and Mozzarella Pearls

Linguine In Tomato Sauce with Chicken Sausage, Blistered Tomatoes, Kale, and Mozzarella Pearls

by Pam on May 29, 2013

I made a “clean your fridge out” dinner last night. I found some kale, onion, mozzarella pearls, and chicken sausage links in the refrigerator and grabbed some leftover linguine, a can of tomatoes, garlic, and grape tomatoes from the pantry and threw them all together. I loved the flavor of the garlicky tomato sauce with the tasty pieces of chicken sausage, sweetened blistered cherry tomatoes, and the creamy mozzarella pearls. I served this pasta with the Gourmet Salad[1] and it turned out to be a terrific meal that we all enjoyed. I had some of the leftover pasta today for lunch and it was delicious.

Blend the can of whole tomatoes with a blender or an immersion blender. Set aside.

Heat a small Dutch oven that’s coated in cooking spray over medium-high heat. Add the chicken sausage links and cook until all sides are golden brown, about 6-7 minutes. Remove from the heat and place on a cutting board with a tin foil tent. Add a teaspoon of olive oil in the same Dutch oven then add the grape tomato halves. Cook, flipping the tomatoes halfway through cooking, for about 2-3 minutes or until blistered. Remove from the pan and set aside. Add the remaining 2 teaspoons of olive oil to the pan then add the onion; cook, stirring often, for 3-4 minutes. Add the minced garlic, crushed fennel seeds, and crushed red pepper flakes, stirring constantly for 1 minute. Add the blended tomatoes then season with sea salt and freshly cracked pepper, to taste and a pinch of sugar if desired. Cover with a lid and turn the heat to low; simmer for 30 minutes. Slice the sausages into bite sized chunks then add them along with the kale to the tomato sauce.

Prepare the linguine in salted water per package instructions. Drain then add to the tomato sauce. Mix until well combined. Taste and season with sea salt and freshly cracked pepper, if needed. Toss in the mozzarella pearls and the blistered grape tomatoes then serve immediately. Enjoy.

 



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Linguine In Tomato Sauce with Chicken Sausage, Blistered Tomatoes, Kale, and Mozzarella Pearls




Yield: 6

Total Time: 1 hour



Ingredients:

4 links of chicken and roasted pepper sausage links
1 tbsp olive oil (divided)
1 1/2 cups of grape tomatoes, sliced in half lengthwise
1/2 sweet yellow onion, diced finely
3 cloves of garlic, minced
1 tsp fennel seeds, crushed
1-2 pinches of crushed red pepper flakes, depending on how spicy you would like it
1 28 oz can of whole tomatoes, blended
Sea salt and freshly cracked pepper, to taste
Pinch of sugar, if desired
2 cups of fresh kale, chopped
8 oz of linguine, cooked per instructions
Mozzarella pearls, to taste

Directions:

Blend the can of whole tomatoes with a blender or an immersion blender. Set aside.

Heat a small Dutch oven that’s coated in cooking spray over medium-high heat. Add the chicken sausage links and cook until all sides are golden brown, about 6-7 minutes. Remove from the heat and place on a cutting board with a tin foil tent. Add a teaspoon of olive oil in the same Dutch oven then add the grape tomato halves. Cook, flipping the tomatoes halfway through cooking, for about 2-3 minutes or until blistered. Remove from the pan and set aside. Add the remaining 2 teaspoons of olive oil to the pan then add the onion; cook, stirring often, for 3-4 minutes. Add the minced garlic, crushed fennel seeds, and crushed red pepper flakes, stirring constantly for 1 minute. Add the blended tomatoes then season with sea salt and freshly cracked pepper, to taste and a pinch of sugar if desired. Cover with a lid and turn the heat to low; simmer for 30 minutes.

Slice the sausages into bite sized chunks then add them along with the kale to the tomato sauce. Prepare the linguine in salted water per package instructions. Drain then add the pasta to the tomato sauce. Mix until well combined. Taste and season with sea salt and freshly cracked pepper, if needed. Toss in the mozzarella pearls and the blistered grape tomatoes then serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Gourmet Salad (www.gordon-ramsay-recipe.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Oven Roasted Tomatoes


Summer plum tomatoes roasted in the oven with garlic and herbs make an easy and delicious sauce that will fill your kitchen with an intoxicating aroma.
The end of summer means using up my garden vegetables and herbs before the weather changes. It seems I wait all summer long for my tomatoes to ripen, then I wind up with so many tomatoes I don’t know what to do with them!

One of my favorite things to do with tomatoes this time of year is to roast them. The flavors of the tomatoes get concentrated and makes a wonderful sauce for serving over pasta or freezing for the future.  If you think four pounds of tomatoes is a lot, you’ll be surprised! Four pounds reduced down to the contents of this jar.

What else do I like to do with my end of summer tomatoes? I have tons of recipes that use fresh tomatoes, but these recipes are a must!

Tomato Bisque[1] – one of my favorite soups and perfect this time of year
Panzanella Salad[2] – Using a good crusty bread is a must here!
Easy Garden Tomato Sauce[3] – Perfect for grape tomatoes
Heirloom Tomato Sandwiches[4] – So simple and delicious!
Heirloom Tomato Salad[5] – I can eat this with some crusty bread and call it a meal!
Tomato, Mozzarella and Arugula Tower[6] – A perfect meatless Monday lunch

Oven Roasted Tomatoes
gordon-ramsay-recipe.com
Servings: 7 • Size: 1/2 cup • Old Points: 1 pts • Points+: 1 pts
Calories: 53 • Fat: 2 g • Protein: 1 g • Carbs: 8.5 g Fiber: 1.5 g • Sugar: 5.5 g
Sodium: 282 mg (without salt) 
 
Ingredients:

  • 1 tbsp extra virgin olive oil
  • 4 cloves garlic, peeled and thinly sliced
  • 8 sprigs of fresh thyme
  • 4 sprigs of fresh rosemary
  • salt and freshly cracked pepper to taste
  • 4 lbs plum tomatoes*

Directions:

Preheat the oven to 450º F.

Divide the olive oil and pour onto the bottom of two large rimmed baking sheets; add the garlic, thyme, rosemary, and salt and pepper.

Cut the tomatoes in half horizontally and remove the stems. Toss the tomatoes with the oil and seasonings, then lay them down cut side down on the dish.

Roast in the oven until the tomatoes wilt and become softened, about 30-35 minutes, the tomatoes will start to wrinkle. Depending on the size of your tomatoes, cooking time will vary so keep an eye on them. When done, remove from oven and let them cool. The skins will come off easily; remove and discard skins and herbs then coarsely chop the tomatoes. Adjust salt as needed and place in a jar or use right away.

The tomatoes will keep for about 3 – 4 days refrigerated, or up to 6 months frozen.

Makes 3 1/2 cups.

*Calculated based on 3 1/2 cups cooked tomatoes which differs slightly from uncooked.

References

  1. ^ Tomato Bisque (www.gordon-ramsay-recipe.com)
  2. ^ Panzanella Salad (www.gordon-ramsay-recipe.com)
  3. ^ Easy Garden Tomato Sauce (www.gordon-ramsay-recipe.com)
  4. ^ Heirloom Tomato Sandwiches (www.gordon-ramsay-recipe.com)
  5. ^ Heirloom Tomato Salad (www.gordon-ramsay-recipe.com)
  6. ^ Tomato, Mozzarella and Arugula Tower (www.gordon-ramsay-recipe.com)

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