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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)

Roasted Grape Tomatoes and Zucchini Topped with Feta and Chives

Roasted Grape Tomatoes and Zucchini Topped with Feta and Chives

by Pam on April 29, 2013

I wanted a simple, healthy, and quick side dish to pair with the chicken and orzo I was making for dinner. I grabbed a zucchini and a container of grape tomatoes along with some feta and chives. I simply roasted the seasoned veggies for 15 minutes then topped them with fresh chives and feta cheese. My kids don’t care for zucchini so they weren’t impressed with this side dish. My husband and I, on the other hand, both loved it and thought it paired nicely with the rest of our dinner.

Preheat oven to 350 degrees. Coat a small baking dish with cooking spray.

Place the grape tomatoes, zucchini, and minced garlic in the baking dish. Drizzle with olive oil, sea salt, and fresh cracked pepper, to taste. Toss to coat the veggies evenly.

Place into the oven and roast for 15 minutes. Remove from the oven and pour them into a serving bowl. Top with feta cheese and fresh chives. Serve immediately. Enjoy.



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Roasted Grape Tomatoes and Zucchini Topped with Feta and Chives




Yield: 4

Prep Time: 5 min.

Cook Time: 15 min.



Ingredients:

1 6 oz container of grape tomatoes
1 zucchini, diced
2 tsp olive oil
Sea Salt and fresh cracked pepper, to taste
Feta cheese
Fresh chives, chopped

Directions:

Preheat oven to 350 degrees. Coat a small baking dish with cooking spray.

Place the grape tomatoes, zucchini, and minced garlic in the baking dish. Drizzle with olive oil, sea salt, and fresh cracked pepper, to taste. Toss to coat the veggies evenly. Place into the oven and roast for 15 minutes. Remove from the oven and pour them into a serving bowl. Top with feta cheese and fresh chives. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

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

Panko Topped Roasted Grape Tomatoes

Panko Topped Roasted Grape Tomatoes

by Pam on October 6, 2013

This may be my new favorite side dish. It couldn’t be easier to make and they smelled terrific while they roasted. We all loved the crunchy panko with the sweetened roasted tomatoes. The fresh basil on top added a great flavor to the dish too. These tomatoes would pair nicely with beef, pork, chicken, or seafood and they are a snap to make. I love that! We all, kids included, really loved these tomatoes.

Preheat the oven to 425 degrees. Coat a small baking dish with cooking spray.

Wash the grape tomatoes then slice them in half lengthwise. Place them in the prepared baking dish. Drizzle the top of the tomatoes with 2 teaspoons of olive oil then season them with sea salt and freshly cracked pepper, to taste.

Place into the oven and roast for 10 minutes.

While the tomatoes are roasting, combine the panko crumbs with the minced garlic and remaining two teaspoons of olive oil then mix well. Once the tomatoes have roasted, sprinkle the top of the tomatoes evenly with the panko mixture. Place back into the oven and roast for 10 more minutes. Turn the oven to broil, then cook, watching VERY carefully, for a few minutes, until the panko topping becomes golden brown. Remove from the oven and sprinkle with fresh chopped basil. Serve and enjoy.

 



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Panko Topped Roasted Grape Tomatoes




Yield: 4

Prep Time: 5 min.

Cook Time: 22 min.



Ingredients:

1 cup of grape tomatoes, sliced in half lengthwise
4 tsp olive oil (divided)
Sea salt and freshly cracked pepper, to taste
1/3 cup of Italian seasoned panko crumbs
1 clove of garlic
Fresh basil, chiffonade

Directions:

Preheat the oven to 425 degrees. Coat a small baking dish with cooking spray.

Wash the grape tomatoes then slice them in half lengthwise. Place them in the prepared baking dish. Drizzle the top of the tomatoes with 2 teaspoons of olive oil then season them with sea salt and freshly cracked pepper, to taste.

Place into the oven and roast for 10 minutes.

While the tomatoes are roasting, combine the panko crumbs with the minced garlic and remaining two teaspoons of olive oil then mix well. Once the tomatoes have roasted, sprinkle the top of the tomatoes evenly with the panko mixture. Place back into the oven and roast for 10 more minutes. Turn the oven to broil, then cook, watching VERY carefully, for a few minutes, until the panko topping becomes golden brown. Remove from the oven and sprinkle with fresh chopped basil. Serve and enjoy.



Recipe and photos by For the Love of Cooking

 

References

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