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

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Smoked Chicken Sausage with Vegetables, Fresh Ricotta Cheese and Whole Wheat Spirals is the perfect meal for weekday nights. 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? It's not! It can be ready in about 20 minutes and it's healthy and delicious!

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, thinkly sliced
  • 1 cup Ricotta cheese
  • 1/4 cup parmesan, grated
  • salt, to taste
  • pepper, to taste

Directions

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. 

 



Makes approximately 4-6 servings Print this Recipe

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