Penne with Smashed Peas, Sausage, and Ricotta Cheese

With countless days of 100+ degree heat and summer colds rotating throughout our house I can safely say that preparing dinner has not been a top priority over the past few weeks.  Finally last night, after weeks of takeout, sandwiches, and pizza I hit my breaking point with the cooking boycott and surrendered to the kitchen. With comfort food in mind I turned to my pitifully stocked pantry and refrigerator for inspiration. Comfort food translates into different things for different people, but for me a nice starchy carb usually gets the job done. With a box of pasta, some chicken sausage and frozen peas I was able to throw this meal together in 15 minutes. A welcomed transition from my little hiatus!


Penne with Smashed Peas, Sausage, and Ricotta Cheese
Recipe adapted from Giada De Laurentiis
Serves 6

Ingredients
· ½ pound whole wheat penne pasta
· 2 tablespoons olive oil
· 3 cloves garlic, chopped
· 1 pound hot Italian chicken or turkey sausage, casings removed
· 8oz frozen peas, thawed
· 1 cup whole milk ricotta cheese
· 1 bunch fresh basil leaves chopped (about 3/4 cup)
· 1/4 cup fresh grated Pecorino Romano cheese
· 1 teaspoon salt
Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes if dry or according to package directions if fresh. Drain pasta reserving 1 cup of the pasta cooking water.

Meanwhile, in a large, heavy skillet heat the olive oil and garlic over medium-high heat and add the sausage. Use a wooden spoon to break up the sausage into bite-sized bits. When the sausage has browned, about 5 minutes. Remove and set aside. Add the peas to the pan and, using the back of the wooden spoon, smash the peas. Turn off the heat. Add the ricotta cheese along with the cooked pasta and toss to coat, adding the pasta cooking water in 1/4 cup additions, if needed, to make the pasta moist. Return the sausage to the pan. Add the basil, PecorinoRomano cheese, and salt. Toss gently to coat and serve immediately.

Stuffed Peppers

Stuffed Peppers are an American classic that most of us grew up eating. Everyone has their own version of how they prepare them and preferences on the ingredients they use to make them. I have combined several recipes that I have tried over the years to create my own adaptation of Stuffed Peppers which now includes hot Italian turkey sausage in place of ground beef or turkey.  I am sure this recipe will evolve over time, but this is my representation from 2011! I usually double this recipe and freeze the filling. It makes dinner incredibly easy the next time you are craving stuffed peppers! 


Stuffed Peppers
Serves 4

2 cups of cooked long-grain brown rice
4 large bell peppers, bottom trimmed, cap end cut off, and seeds removed
1 large onion, diced
3 cloves of garlic, minced
1 tablespoon olive oil (divided)
3 links hot Italian turkey sausage or ½lb ground beef or turkey
1 14oz can of diced tomatoes (divided)
1 8oz can of tomato sauce
1/2 teaspoon Worcestershire
1/2 tsp. dried oregano
1/4 cup grated Parmesan cheese
salt and fresh ground black pepper to taste
1/4 cup grated mozzarella cheese


Cook rice according to package directions. (Rice can be cooked ahead and used in this recipe later.)

Preheat oven to 350. Trim bottom of bell peppers so they have a flat surface to stand on. Cut off the stem end of peppers, and then remove the seeds and membrane. Place the peppers cut side up in a baking dish and season with salt and pepper. 

Heat 2 tsp. olive oil in a large skillet, and then sauté onion for 3-4 minutes. Squeeze sausage out of the casing and cook until it's lightly browned, breaking apart with the back of a wooden spoon. After the meat is cooked, add the garlic and sauté for 1 minute. 

Add the dried oregano and 1/2 can of the diced tomatoes with juices to the pan and simmer for 3-5 minutes or until most of the liquid is absorbed.


Then add cooked rice and Parmesan cheese, season the mixture with salt and fresh ground black pepper to taste, and cook just long enough to warm, about 1-2 minutes.

Stuff the filling mixture into the hollowed-out peppers, using a spoon to press the mixture down so it's tightly packed into the pepper shell. 

Add the Worcestershire to the remaining tomatoes and add the small can of tomato sauce.  Pour them in the bottom of the baking dish. Spoon some tomatoes on top of the peppers. Bake for 45 minutes, then sprinkle with mozzarella and bake another 15 minutes.