Tag Archives: capers

Mezzi Rigatoni Tossed w/ Sausage, Grape Tomatoes, and Fresh Mozzarella

Leftover ingredients + forced creativity = awesome unexpected dinner. I had sausage from the Scarpariello frozen and fresh mozzarella + sauce leftover from pizza Friday night. Plus, I wanted to use some of the goodies that I made recently like chicken stock and roasted peppers. A little kitchen alchemy and viola a new dish is born!

Prep time: 5mins
Cook time: 15mins

Get yourself:

  • 1lb Sweet Italian sausage, casings removed
  • 1lb Mezzi Rigatoni
  • 2C Tomato sauce
  • 2C Fresh mozzarella, cubed
  • 1C Roasted peppers, drained, rinsed, sliced into strips
  • 2C Grape tomatoes
  • 1C Chicken broth
  • 6 Cloves roasted garlic, mashed or 3 cloves fresh minced
  • 1T Olive oil
  • 1T Capers, non-salted
  • 1T Dry oregano
  • 1T Chopped parsley
  • 1t Garlic powder
  • 1t Asian Chili-Garlic sauce
  • 1t Smoked paprika
  • S&cracked pepper

Printable Recipe

Split open the casing and pull out the goodness

Mix it up so there aren’t any big chunks and give this a rough chop

Heat the oil and garlic over medium-high for ~2mins

Toss in the sausage and brown

Once you have some nice caramelization on the sausage…

Sprinkle on your smoked paprika

Toss in the whole grape tomatoes

These little guys are great; they burst in your mouth while eating

A little special effects for the dinner table

Add in the roasted peppers and capers and saute for ~1min

Your pasta should be in the water by now…

For the sauce…

Add in tomato sauce, chicken broth, oregano, and s&p…

…and if you want some heat add in……some chili garlic sauce

Believe me when I tell you a little goes a LONG way

This stuff is badass; you can pick it up at Shop Rite in the ethnic food aisle

Stir it all up

Bring to a boil for ~2mins

Reduce to simmer for ~10mins

Sauce should have thickened a bit

Taste and adjust for seasoning (add in the garlic powder if you feel it needs it)

Drain pasta and add back to pot

Place over medium-low flame

Quickly toss in your fresh mozzarella, parsley, and stir it all up

Mozz will begin to melt

Keep stirring

Scoop some of that oozy, cheesy deliciousness into a bowl

It’s like a festival of goodness happening on the plate and in your mouth…

…little grape tomatoes burst sweet juice that balances out the brine and tang of the capers, as well as the saltiness of the sausage…

…creamy, silky, melty, oozy fresh mozzarella bonds everything together…

…mezzi rigatoni’s large empty cavity is like a basket that fills up with goodness…

…smoked paprika gives the dish a great smokey earthiness and the chili sauce heats it all up…

…you’re gonna have to taste it for yourself…

Enjoy!

Pasta Brittanesca

I know, I can hear you now, “Oh how sweet, he named a dish after his wife!”

You see, this dish started out as a Puttanesca and then I flipped it on its head. So I had to come up with a new name and since wifey absolutely loved this dish (she went for seconds AND brought leftovers to work!) I decided, well see for yourself…

“Wow, this is really good. Where you get the recipe? That Pioneer cowboy lady your obsessed with?!”

“Uh, no. This is my recipe, thank you very much.”

“Ok, well it’s really good, you should put this one on your blog.”

“Thanks. Don’t know what to call it though. Pasta with artichoke hearts?”

“Eh, too boring”

“Are you seriously going for a second bowl now?! Damn, I guess you really do like it.”

“I told you it was really good; I don’t lie.”

“Sweet, I’m naming it after you than.”

“How about…Pasta Brittanesca?”

“Dunzo”

Get yourself:

2 cups artichoke hearts in oil

2T capers, not salted OR Kalamata olives

6 Cloves roasted garlic mash

1 28oz can diced tomatoes without juice

1C  grated Pecorino Romano

.5C Chardonnay

3T Butter

1T Parsley

1lb Mezze Rigatoni Pasta

Salt + Cracked

Ok, first things first, bring a pot of salted water to a rolling boil and cover

Let it be…

Heat up a skillet over medium flame with 2T butter and oil

When foam subsides add your garlic mash, stir together, and saute a bit

Rough chop the artichoke hearts

Toss into the skillet with the capers, stir,  and saute for a min

Bring that flame up to high…

Add in your Chardonnay and burn off the devil for a min

Drop flame to medium

Cook your pasta

Drain off the juice from those tomatoes and dump into skillet

Simmer for 5 mins

Crack some pepper over this

Toss in a cup of grated Pecorino and 1T butter, stir

Once pasta is done, drain then add back to pot it was boiled in

And a little sauce to pot and stir

Now, take enough pasta for each serving and add to skillet with sauce

Stir real good

Add some fresh parsley

Taste, adjust for salt + cracked

You can add some fresh basil too if you’d like. Can’t go wrong.

You’re ready to plate

Sprinkle on some Pecorino and eat up, it’s really good…

Brittany says so, dammit!

Variations:

Use Kalamata olives in place of capers

Use some fresh basil chiffonade

3 cloves fresh garlic vs roasted

Toss with angel hair, linguine fini, or any other pasta that holds sauce well

Make a pizza with the sauce instead (just reduce sauce a bit so it’s thick enough for a pizza)

Would probably even taste good served as a cold pasta salad with some chunks of fresh mozz