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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)

Chilled Sugar Snap Pea Soup – Ain’t Nuthin’ But a "P" Thang, Baby!

I’ve never been a big cold soup fan. Where I’m from, cold
soup gets sent back, but over the years I’ve grown to appreciate things like
gazpacho, vichyssoise, and…that’s about it. Well, thanks to this gorgeous chilled
sugar snap pea soup, my repertoire just expanded in a very delicious way.


Traditionally (from what I hear), chilled pea soups are made
with English peas, but thanks to the very user-friendly sugar snap, not only is
there no shelling involved here, but I think they impart an even sweeter flavor. Speaking of sweet flavor, you’re going to want to contrast
that by garnishing with some sour cream or crème fraiche. If you can’t get or
have that, then use a few drops of lemon juice or rice vinegar to balance the
flavors. 

As far as the mint goes though, I’d make every effort to obtain some,
as I can’t imagine another herb pairing as well. Lastly, the Snoop Dogg reference in the title foreshadows a
Snoop Dogg reference made during the garnishing portion of the video. For more
information, ask your kids. I hope you give this lovely, spring soup a try
soon. Enjoy! 



Ingredients for about 6 cups of soup:
1 tbsp olive oil
1 cup sliced leeks
4 cups chicken broth
salt, pepper, and cayenne to taste
1 pound sugar snap peas
2 mint leaves
crème fraiche or sour cream, and more fresh mint to garnish

Farinata – Why Didn’t You Wish for This Sooner!

The third best part of this job, after the fame and
fortune, is learning about unique, new foods; and this farinata video is a
perfect example! Until it was requested by a Vlad Kiperman (if that is his real
name), I had no idea this tasty, and dead simple recipe even existed. It’s so
good, I’m kind of sad the discovery came so late in life.


Farinata is nothing more than a simple garbanzo bean flour
batter, which is spiked with olive oil and salt, and baked in a very hot oven.
The surface gets crusty, the edges get crispy, and yet the inside stays most
and sort of creamy. The texture is easy to explain, but the taste, not so much.

This is so simple and subtly flavored that it’s a kind of
hard to describe.
You may be familiar with the taste of garbanzo (aka chickpeas) in things like
hummus and falafel, but here it’s not combined with other strongly flavored
ingredients, and so you’re getting pure, un-cut bean. It’s going to be easier for me if you just make it and taste for yourself.


Like I said in the video, if you’ve never made this before, you
should probably try a plain version to get an idea of what this stuff is all
about, but after that, the sky’s the limit. The options for add-ons to the batter,
as well as potential toppings are virtually limitless. I hope you give this a
try soon. Enjoy!


Pan Note: I know many will ask, so I’ll just say it now;
yes, you can use any oven-safe 10-inch pan to make this, but I have a tough
time believing it will come out as wonderfully textured as it would if you use
a cast-iron skillet. Putting the batter into a smoking hot pan seems to be one
of the big keys here.

Ingredients for 6 portions (one 10-inch cast iron pan):
2 cups lukewarm water
1 1/2 cups garbanzo bean flour (aka chickpea flour)
1 1/2 tsp kosher salt (about 1 tsp fine table salt)
1/2 tsp finely minced rosemary leaves, optional
5 tbsp olive oil, divided (use 3 tablespoons for the batter,
and 2 tablespoons for the pan)
freshly ground black pepper to taste

Gluten-Free and Loving It


By the way, since this is made from a legume-based flour,
farinata is 100% gluten-free, which should make a small, but very passionate
group of foodwishers happy. My usually modus operandi when it comes to such
requests and questions is a referral to Allrecipe.com’s impressive, and extensive gluten-free recipe collection, or one of my many talented GF food
blogger friends. 

Speaking of which, Shauna and Danny from Gluten-Free Girl (the Beyonce and Jay-Z of GF bloggers), have a new cookbook out called, Gluten-Free Girl Every Day. If you happen to swing that way, check it out. The recipes sound wonderful, the photos are gorgeous, and the book’s getting rave reviews.