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Smoked Chicken Sausage with Vegetables, Fresh Ricotta Cheese and Whole Wheat Spirals

 

I am always on the look-out for quick, tasty weeknight recipes and this Smoked Chicken Sausage with Vegetables, Fresh Ricotta Cheese and Whole Wheat Spirals fits the bill.  It’s made with roasted garlic and gruyere smoked chicken sausage, zucchini, onion, and grape tomatoes that are tossed with Hodgson Mill Whole Wheat Spirals and a Marsala wine cream sauce with fresh basil and parmesan.  To make this dish even better, a dollop of fresh ricotta cheese is added as a finishing touch.   Sound complicated?   Not in the least.  You can have this dish ready in about 20 minutes – no kidding – and it tastes delicious. 

 

I have a hard time not grabbing one of everything in the produce section of the supermarket in early summer – the vegetables look so fresh and inviting.  This time I picked up zucchini and grape tomatoes. They’ll go great with the fresh basil, healthy Hodgson Mill Whole Wheat Spirals and smoked chicken sausage in this dish. 

 

Start off by cooking the pasta in a large pot of salted, boiling water until al dente (about 9 minutes), but still rather firm.  Save ½ cup of the cooking water and then drain the pasta.  Set both aside.

 

Slice the sausage links and brown them in a little olive oil in a large skillet over medium-high heat.  The sausage come pre-cooked, so this only takes a few minutes.  I chose roasted garlic and gruyere smoked chicken sausage, but any savory flavored smoked sausage will work. 

 

Remove the browned sausage from the skillet and add the onion to the drippings in the pan.  Sauté the onions until they begin to soften, about 3 minutes. 

 

Put the sausage back into the skillet with the onions and add the Marsala wine and cream.  Scrape up any browned bits stuck to the bottom of the pan and let the sauce simmer for 3 minutes. 

 

Reduce the heat to medium-low and add the sliced zucchini and grape tomatoes to the skillet. Cover and cook for 5 minutes or until the tomatoes start to burst. 

 

Stir in the pasta and basil and toss well.  Cook for 2-3 more minutes to insure everything is warmed through, adding a few tablespoons at a time of reserved pasta cooking water if the sauce becomes too thick or needs to be extended.  Serve immediately with a dollop of fresh ricotta cheese and a sprinkling of parmesan cheese.

 

This Smoked Chicken Sausage with Vegetables, Fresh Ricotta Cheese and Whole Wheat Spirals is fast, flavorful and just what I look for in a great weeknight dinner:  I love how it’s a complete meal in one dish – veggies, whole grains and protein all accounted for.  I warmed up a loaf of whole grain bread and dinner was on the table in less than 30 minutes.  Add this Smoked Chicken Sausage with Vegetables, Fresh Ricotta Cheese and Whole Wheat Spirals to your dinner rotation.  I’m already thinking of making it again.  Enjoy!

Smoked Chicken Sausage with Vegetables, Fresh Ricotta Cheese and Whole Wheat Spirals

Ingredients

  • 8 oz Hodgson Mill Whole Wheat Spirals
  • 1 Tbsp olive oil
  • 1 lb smoked chicken sausage links sliced
  • 1/2 cup onion chopped
  • 1/2 cup Marsala wine
  • 2/3 cup cream
  • 3 cups zucchini sliced
  • 2 cups grape tomatoes
  • 1/3 cup basil thiny sliced
  • 1 cup Ricotta cheese
  • 1/4 cup Parmesan grated
  • salt to taste
  • pepper to taste

Instructions

Cook pasta in a large pot of salted, boiling water for 9 minutes or until al dente and still rather firm.  Save ½ cup cooking water and then drain the pasta.  Set both aside.  In a large skillet, cook the sausage over medium-high heat for about 7 minutes or until both sides are browned.  Remove sausage from the pan and set aside.  Add onion to the drippings in the skillet and sauté until beginning to soften, about 3 minutes.  Put sausage back into the pan with the onion and add Marsala wine and cream.  Simmer for 2-3 minutes, scraping up any bits stuck on the bottom of the pan.  Reduce heat to medium-low and add zucchini and tomatoes.  Cover and cook for 5 minutes or until the tomatoes begin to burst.  Add the pasta and basil to the skillet and toss to coat.  Cook for another 2-3 minutes to warm everything through, adding reserved pasta cooking water a tablespoon at a time if sauce becomes too thick or needs to be extended.  Serve immediately with a dollop of fresh ricotta on top of each serving and a sprinkling of parmesan cheese. 

Servings

Makes approximately 4-6 servings

Adapted from Foodiecrush.com 


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Author: Holly






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