Add 2/3rds of the tomatoes, the garlic and the ricotta to a food processor. Puree until smooth and season with salt and pepper. Bring a large pot of water to boil and cook pasta according to package directions. Before draining, remove 1 cup of pasta water. In a pot, add the butter and 1 tbsp. of thyme and cook until the butter is brown. Then add the tomato puree and ½ cup of the pasta water. Stir until combined. Then melt the gouda and parmesan. Add the pasta and remaining tomatoes to the sauce and toss to combine. If needed, thin the sauce with a little of the reserved pasta water. Top with parmesan, prosciutto, and fresh basil. Sundried Tomato and Turkey Sausage Penne u By Oegema Turkey Farm Ingredients: 1 lb. Oegema’s Tomato Basil Sausage Parmesan cheese or shredded goat cheese 1 tbsp. Olive oil 1 Onion, chopped 1/2 lb. Mushrooms, chopped 2 cloves Garlic, minced 1/2 lb. Spinach, chopped 1/4 cup Sundried tomatoes, Sliced 1/2 lb. Penne noodles Directions : Cook turkey sausages in a fry pan or oven and then slice. Meanwhile, in a large non-stick skillet, heat oil over medium heat, cook onions and mushrooms until tender, approximately 7 minutes. Stir in garlic and cook for 1 minute. Add spinach and sundried tomatoes and cook for approximately 3 minutes or until the spinach is wilted. Add sausage pieces. While cooking onions and mushrooms, prepare penne noodles according to package directions. Combine turkey, vegetables, and noodles. Toss with oil from sundried tomato jar or olive oil. Top with parmesan or goat cheese.
Creamy Roasted Tomato Ricotta Pasta with Prosciutto Appetizers, Sides and Mains
u
By Natalie of Briwood Farm Market Ingredients: 1 tbsp. Extra virgin olive oil 3 cups Cherry tomatoes 6-10 Cloves of garlic, smashed 3 tbsp. Fresh thyme leaves 2 tbsp. Fresh rosemary, chopped ½ cup Fresh Basil 8 Slices of prosciutto ½ cup Ricotta cheese 1 lb. Long or short-cut pasta 2 tbsp. Salted butter ½ cup Gouda cheese, shredded 1/3 cup Parmesan cheese, grated Crushed red pepper flakes Kosher salt and Black Pepper Directions: Preheat over to 425°F.
On a baking sheet, toss together olive oil, tomatoes, garlic, and 2 tbsp. of thyme, rosemary, a pinch of red pepper flakes and a pinch of salt and pepper. Then, arrange the prosciutto on top of the tomatoes and bake for 15-20 minutes until the tomatoes burst and the prosciutto is crispy.
BRIWOOD HOLIDAY COOKBOOK – 10 – HOMETOWN ST. THOMAS
Made with FlippingBook - Online catalogs