Riggies with Charred Tomatoes, Hot Sausage, Kale and Ricotta

By á-23318

Ingredients

• 3 tablespoons olive oil
• 2 pints cherry tomatoes
• 1 pound hot sausage
• 2 shallots, chopped
• 4 large cloves garlic, chopped
• Salt and pepper
• 1/2 cup dry sherry or sweet vermouth
• 1 bunch Tuscan kale, cavolo nero, stemmed and chopped
• 1 pound rigatoni
• 2 cups fresh ricotta cheese, sheep or cow’s milk
• EVOO – Extra Virgin Olive Oil, for drizzling
• 1 tablespoon chopped thyme
• Shaved Pecorino cheese

Details

Servings 4
Adapted from rachaelrayshow.com

Preparation

Step 1

Bring a large pot of water to a boil for the rigatoni.

Preheat broiler and place a rack in the upper third of oven. Arrange the tomatoes on a baking sheet and toss with a little olive oil. Place under the broiler and char until they burst.

Heat a large, deep skillet over medium-high heat, add olive oil, 2 turns of the pan. Add sausage, brown and crumble. Add shallots and garlic, and season with salt and pepper. Stir shallots and garlic into sausage for 2-3 minutes then deglaze with sherry or sweet vermouth. Add kale to pan and wilt into sausage. Add charred tomatoes to sauce.

Cook pasta in salted water to a minute shy of cooking time, reserving a mug of starchy cooking water. Drain rigatoni and toss with sauce and starchy water for a full minute.

Plate pasta in shallow bowls topped with a fat mound of ricotta, some thyme, a drizzle of EVOO, a sprinkle of salt and pepper. Shred or shave pecorino over the dish and serve.