Penne with Sausages and Cicoria
Throwing food away is against both cultures in this house, so if there is ever anything leftover from dinner the night before we always find a way to make it into something else. Recycled food. We had sausages the other night and though at times I can eat a horse, I have other moments when my appetite is just not on my side. My husband was eying those last sausages, but I snatched it away from him, bossy lady that I am. I swear that our partners believe that they are also eating for two, or in my husband’s case, three. We had some sauteed cicoria leftover as well, which I also threw into the sauce. Delicious.
Penne with Sausages and Cicoria
- 1 shallot, minced
- 1-2 grilled sausage, chopped into small pieces
- 3 tbsp extra virgin olive oil
- 1 cup of san marzano tomatoes, crushed
- 1/2 cup cicoria, we used sauteed, but you could also throw fresh leaves in there
- 1/2 lb of penne
- grated cacioricotta or ricotta salata
- salt and pepper to taste
Fill a large pot with water for the pasta. Bring to a boil over high heat.
Heat oil in a wide saucepan over medium-high heat and add the onion. When the onion becomes transparent, add the chopped sausage, if your cicoria is fresh, add it at this point. Once the cicoria has completely wilted, add the tomatoes and bring to a boil. Lower the heat to a very low setting and simmer. If you are using leftover cicoria, you can add it at this point.
Once the water starts to boil for the pasta add a small handful of salt to the water and bring to a rolling boil. Add the pasta and cook until al dente.
When the pasta is perfectly al dente, drain the pasta. Without shaking all of the water out of the colander pour the pasta into the pan and toss until the pasta is coated. Serve immediately with freshly grated cacioricotta cheese.
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Four Years Ago: Panzanella
Italicious 