RECIPE

Riggies with Charred Tomatoes, Hot Sausage, Kale and Ricotta

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

  • 3 tablespoons olive oil
  • 2 pints cherry tomatoes
  • 1 pound hot sausage
  • 2 shallots, chopped
  • 4 large cloves garlic, chopped
  • Salt and pepper
  • 1/2 cup dry sherry or sweet vermouth
  • 1 bunch Tuscan kale, cavolo nero, stemmed and chopped
  • 1 pound rigatoni
  • 2 cups fresh ricotta cheese, sheep or cow’s milk
  • EVOO – Extra Virgin Olive Oil, for drizzling
  • 1 tablespoon chopped thyme
  • Shaved Pecorino cheese
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Preparation

Bring a large pot of water to a boil for the rigatoni.

Preheat broiler and place a rack in the upper third of oven. Arrange the tomatoes on a baking sheet and toss with a little olive oil. Place under the broiler and char until they burst.

Heat a large, deep skillet over medium-high heat, add olive oil, 2 turns of the pan. Add sausage, brown and crumble. Add shallots and garlic, and season with salt and pepper. Stir shallots and garlic into sausage for 2-3 minutes then deglaze with sherry or sweet vermouth. Add kale to pan and wilt into sausage. Add charred tomatoes to sauce.

Cook pasta in salted water to a minute shy of cooking time, reserving a mug of starchy cooking water. Drain rigatoni and toss with sauce and starchy water for a full minute.

Plate pasta in shallow bowls topped with a fat mound of ricotta, some thyme, a drizzle of EVOO, a sprinkle of salt and pepper. Shred or shave pecorino over the dish and serve.

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