I’m currently on a flight layover…in my apartment. We went to my in-laws’ on Friday afternoon and just got back today. We’ll sleep in our bed tonight and then tomorrow morning we are off to Michigan to visit my family for Christmas. It’s exhausting just thinking about it, isn’t it? But, it’s always nice to spend some time with family. I’m not sure I will be able to blog in the next week or not, so I wanted to wish all my readers happy holidays!
I still have a couple more sweets to blog, but I thought I’d take a quick break and go back to something savory. I’ve eaten so much sugar in the past week (and, I won’t lie, I’ll continue to eat more this upcoming week) that I probably shouldn’t be spending the time I’m not eating sweets looking at more sweets.
This is one of those dinners that came together very quickly from some ingredients I had to use up. I had a small cube of smoked mozzarella, a little half and half, half a can of diced tomatoes and a few stems of sage. Of course I always have pasta around and I like keeping some chicken sausage around, too, because it’s a little different than your standard chicken breast and it thaws really quickly. I figured the sage would go well with the smoky mozzrella and the sausage, and it did. You could use fresh basil, or any dried herbs you would like to incorporate instead, though.
Rigatoni with Sausage and Smoked Mozzarella
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4 oz. rigatoni (I use whole wheat)
1 tsp. olive oil
2 (3 oz.) spicy Italian sausage links, casings removed (I use chicken)
3 cloves garlic, minced
1 cup diced tomatoes (including the juice)
1/8 – 1/4 tsp. red pepper flakes
1/4 cup half and half
1 tsp. chopped fresh sage or 1/2 Tbsp. chopped fresh basil
1/2 cup shredded smoked mozzarella
Preheat the broiler. Bring a large pot of water to a boil and add salt. Cook the rigatoni until al dente.
Meanwhile, heat a large broiler-proof pan over medium heat. Add the sausage, breaking it up with your spoon/paddle. Stir in the garlic and cook until sausage has browned and garlic is fragrant.
Add the diced tomatoes, red pepper flakes, and salt and pepper to taste. Simmer for a few minutes before stirring in the half and half and the sage. Bring to a gentle simmer to thicken and season to taste again, if necessary.
Add the pasta to the sauce and stir to coat. Top with the smoked mozzarella. Put the pan under the broiler until cheese is browned and bubbly.