Moroccan Ratatouille & Sausage Penne Pasta
Temecula Olive Oil Company: Penne Pasta, Moroccan Ratatouille, Fresh Basil Extra Virgin Olive Oil, Fresh Pomegrante California Balsamico Bianco Vinegar, Salad Herbs, Extra Virgin Olive Oil
Huntington Meats & Sausage: Fig & Pear Sausage
Farm Boy Produce: Kale, Tomatoes
Itty’s Cheese: Mozzarella, Asiago
2 fig & pear sausages
1 tablespoon Extra Virgin Olive Oil
1 jar Moroccan Ratatouille
1/2 lb. penne pasta
6 oz. mozzarella, sliced and divided
1 cup kale, washed, stemmed and sliced
1 cup cherry tomatoes, halved
2 tablespoons Fresh Basil Olive Oil
1 tablespoon Pomegranate Vinegar
2-3 oz. Asiago
A pinch of Salad Herbs
Pan sear the sausages with Extra Virgin Olive Oil under low/medium heat until cooked all the way through to an internal temperature of 165°. Cut into small rounds and set aside.
Cook pasta until al dente, about 10 minutes on a rolling boil. Drain and transfer to serving dish. Combine the jar of Moroccan Ratatouille, drained pasta, sliced sausages and mix together until well incorporated. Add half of the mozzarella, season with salt and pepper until melted and serve immediately.
Toss Fresh Basil Olive Oil and Fresh Pomegranate Vinegar with Salad Herbs, sliced kale, tomatoes, asiago and remaining mozzarella cheese for salad.