Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta
A delicious way to use pantry staple ingredients in Unstuffed Spicy Tomato Basil Shells with Whipped Ricotta.
Equipment
- large pot
- large skillet
- Small bowl
Ingredients
Pasta and Sauce
- 1 lb jumbo pasta shells
- 6 tablespoon extra virgin olive oil
- ½ lb ground spicy Italian chicken sausage
- 3 shallots, thinly sliced
- 3 cloves garlic, finely chopped
- 2 teaspoon dried oregano or 1 tablespoon fresh oregano
- 2 teaspoon dried thyme leaves or 1 tablespoon fresh thyme
- 1 pinch crushed red pepper flakes
- 1 6 oz can tomato paste
- 1 14 oz can San Marzano tomatoes, crushed
- kosher salt
- black pepper
- 2 cups chopped greens such as kale, spinach, or chard
- 1 cup fresh basil, roughly chopped
- 1 lemon zest and juice of (about 3 tablespoons juice)
- 1 cup whole milk ricotta cheese whipped in the food processor, if desired
Instructions
Cooking Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 ½ cups of the pasta cooking water. Drain.
- Heat 2 tablespoons olive oil in a large skillet over high heat. When the oil shimmers, add the chicken sausage and brown all over, about 5 to 8 minutes. Reduce the heat to low, add the shallots, garlic, oregano, thyme and a pinch of red pepper flakes. Cook until the shallots begin to caramelize, about 5 minutes. Stir in the tomato paste, cook 2 minutes. Stir in the crushed tomatoes, 1 cup pasta cooking water, and season with salt and pepper. Simmer for 10-15 minutes or until the sauce thickens slightly. Add the greens, stirring until wilted. Taste and adjust seasonings as needed.
- Add the pasta shells and ½ cup basil, tossing to combine. If needed, thin the sauce with additional pasta cooking water.
- In a small bowl, mix the remaining ¼ cup olive oil with the remaining ½ cup basil, lemon zest, lemon juice, and a pinch of salt.
Nutrition
Serving: 1serving
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