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Fresh Campanelle Pasta with Italian Sausage and Sweet Burst Tomatoes

Fresh campanelle pasta tossed with garlicky burst sweet tomatoes, basil and crispy Italian sausage topped with Grana Padano and panko gremolata.  
Difficulty: Easy
Time: 30-35 minutes
Calories: 835 Fat: 60g Carbs: 43g Protein: 40g

ABOUT THE DISH

Campanelle pasta, fresh from our friends Dumpling & Strand, is Italian for “little bells.” It’s a fun cone shaped pasta with ruffled edges to catch every last drop of our delicious basil and burst tomato sauce.

Ingredients
Campanelle Pasta
Cherry tomatoes
Basil
White Wine
Garlic
Panko Breadcrumbs
Lemon
Mild Italian sausage
Grana Padano
Featured Ingredient Partners:
Mild Italian Sausage: Hidden Stream Farms

Cooking terms for this recipe

Chiffonade To finely slice vegetables or herbs. Best done by stacking the leaves and rolling, then slicing.
Zest The peel of, or grating of a citrus peel for flavor.
Toast To lightly heat grains in a sauté pan or pot until they are lightly toasted and aromatic.

What you need

Large sauté pan

Medium pot with lid

Cooking Instructions

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Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Wash and dry all produce. Bring 6 cups of salted water to a boil. Remove oregano leaves from stem and mince. Remove basil leaves from stem, stack and chiffonade. Zest lemon, cut in half and juice. Mince or grate garlic.

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Step 2: BROWN THE SAUSAGE

Heat 1 Tbsp. of oil to a large sauté pan over medium heat. Add the sausage and brown, breaking up with a wooden spoon while cooking, about 8 minutes. You want the sausage to have slightly crispy edges. Using a slotted spoon remove the sausage from the pan and place in a paper towel lined bowl or plate.

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Step 3: TOAST THE BREAD CRUMBS

In the same pan that you browned the sausage in, still on medium heat, add the bread crumbs and toast until golden brown. Add in the lemon zest and half of the oregano and mix. Remove bread crumb mixture from the pan and set aside.

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Step 4: BURST THE TOMATOES

In the same pan you have been using, still over medium heat, add 1 Tbsp. of oil. Add tomatoes and garlic and sauté for 6-8 minutes softening tomatoes until they easily burst when pressed with the back of a spoon or spatula. Add the white wine and sausage, bring to a simmer, cover and turn off heat.

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Step 5: BOIL THE PASTA

Add the campanelle pasta to the boiling water and cook for 5 minutes. Drain well and toss with the sauce and season with a pinch of salt and pepper.

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Step 6: PLATE YOUR DISH

Divide the pasta between two bowls. Top with Grana Padano and half of the gremolata