Sunday, March 12, 2017

ricotta surprise

In my last post, I promised one more of our early free cable favorites. This pasta dish is the only early favorite that has stood the test of time. Ten years later, and it still makes regular appearances around the table.

Under most circumstances, I advise against dishes with the word "surprise" in the title; however, when the surprise is a large dollop of lemony ricotta cheese hidden under a pile of sausage, broccoli, and pasta, you have nothing to fear!



 Ricotta Surprise
  • salt and pepper
  • 1 pound short-cut pasta
  • 1 cup ricotta cheese
  • zest and juice of 1 lemon
  • 1 tablespoon olive oil
  • 1 pound Italian sausage - mild, sweet, spicy, whatever you prefer
  • 1 large head of broccoli
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • pinch of red pepper flakes
  • 1 1/2 cups chicken stock
  • big handful of flat-leaf parsley, chopped
  • big handful of Parmigiano-Reggiano cheese
Bring a large pot of water to a boil, and while you're waiting, get to work on a few other things.

In a small bowl, combine the ricotta, lemon zest, pinch of salt, and lots of pepper. Set this aside to come to room temperature.

Preheat a large skillet over medium-high heat with olive oil. Add the sausage and break it into small pieces with a wooden spoon. Cook the meat until brown, about 5 minutes. Brown bits should be forming on the bottom of the pan. This is good news.

While the sausage is browning, cut the broccoli tops into small florets.

By this time, your water should be ready for salt and pasta. Cook the pasta until al dente. Before you drain the pasta, scoop up a cupful of the starchy cooking water to use later for the sauce.

Once the sausage is brown, remove it to a paper towel-line plate. Return the skillet to the heat and add all of the broccoli and onion. Spread the veggies out in an even layer, season with salt and pepper, and let the broccoli brown up a bit, about 2 minutes.

Add the garlic and red pepper flakes. Keep cooking a few minutes more.

Add the sausage back to the skillet along with the stock. Ladle in some of that starchy cooking water you saved, and bring it to a simmer. Don't forget to scrap up all those yummy brown bits.

Cook until the broccoli is tender and the liquids have reduced, about 2 minutes.

Add lemon juice, parsley, and drained pasta. Toss to combine and simmer another minute, allowing the pasta to soak in all that yummy sauce. Turn off the heat, add the cheese, and toss again.

Now, here's the fun part! To serve, place a large dollop of the ricotta mixture in the bottom of each bowl and bury it with hot pasta.



 I love surprises.



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