Ingredients:
For
the soup:
2 teaspoon
olive oil
1 ½ pounds
Italian sausage
1 cup onions,
chopped
4 garlic
cloves, minced
2 teaspoon
dried oregano
½ teaspoon
crushed red pepper flakes
2 tablespoon
tomato paste
1 (28 ounces)
can fire roasted diced tomatoes
2 bay leaves
6 cups
chicken stock
8 ounces
mafalda or fusilli pasta
½ tablespoon
salt
½ tablespoons
freshly ground black pepper
For
the cheesy yum:
8 ounces
ricotta chess
½ cup grated
Parmesan cheese
¼ tablespoon
salt
Pinch of
freshly ground pepper
For additional
cheesy yum:
2 cups
shredded mozzarella cheese
Preparation:
Heat olive
oil in a large pot over medium heat.
Add sausage,
breaking up into bite sized pieces, and brown for about 5 minutes.
Add onions
and cook until softened, about 6 minutes.
Add garlic,
oregano, and red pepper flakes. Cook for 1 minute.
Add tomato
paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the
tomato paste turns a rusty brown color.
Add diced
tomatoes, bay leaves, and chicken stock. Stir to combine.
Bring to a
boil and then reduce heat and simmer for 30 minutes.
Add uncooked
pasta and cook until al dente. Do not overcook or let soup simmer for a long
period of time at this point, as the pasta will get mushy and absorb all the
soup broth.
You may even want to consider cooking the
noodles separately, and then adding some to individual bowls before ladling the
soup over them. This would be an especially smart move if you are anticipating
any leftovers.
Right before
serving, stir in the basil and season to taste with salt and freshly ground
black pepper.
While the
pasta is cooking, prepare the cheesy yum.
In a small
bowl, combine the ricotta, Parmesan, salt, and pepper.
To serve,
place a dollop of the cheesy yum in each soup bowl and ladle the hot soup over the cheese. Add an slice of french bread and sprinkle some of the mozzarella on top.
Serve 8.
Variation from someoneleftthecakeoutintherain
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