Roasted Garlic Chicken Sausage
and Summer Vegetables
Classico
24 ounces al fresco Roasted
Garlic Chicken Sausage
(fully cooked)
1 pound penne rigate
2 tablespoons extra-virgin olive oil
1 cup thinly sliced
Vidalia onion
2 garlic cloves, minced
1 cup sliced fresh mushrooms
1 large yellow bell pepper,
thinly sliced
1 medium zucchini, cut in
¼-inch diagonal slices
3 cups Classico Tomato &
Basil Pasta Sauce
Place sausages on an oiled grill rack set 4-5 inches
over medium-low heat. Grill with the lid closed,
turning frequently, for 7-9 minutes, or until the
internal temperature is 165°F. Remove from the
grill and keep warm.
Cook pasta al dente according to package
directions. Drain, reserving ¼ cup of the pasta
water. Keep warm.
Heat oil in a large nonstick sauté pan over medium
heat. Sauté onion for 2 minutes. Add garlic and
sauté for 1 minute. Add mushrooms, pepper and
zucchini; sauté for 3-4 minutes. Add the reserved
pasta water.
Cut the sausages into ¼-inch diagonal slices.
Add to the vegetables and toss. Stir in tomato
sauce and simmer for 3-4 minutes.
Divide the cooked penne among 8 bowls and
top with the sauce. Makes 8 servings.
Tip: Serve with warm crusty Italian bread and
shredded Parmesan.
Oxtail Ragu with Orecchiette
Cargill Meat Solutions
2¼ pounds Rumba oxtails
Salt and black pepper
All-purpose flour
¼ cup extra-virgin olive oil
1 yellow onion,
cut in ¼-inch slices
2 cups dry white wine
½ cup chicken stock
1 cup tomato puree
1 tablespoon chopped
fresh thyme
1 pound orecchiette,
cooked
Preheat oven to 375°F.
Season oxtails with salt and pepper to taste.
Dredge in flour and shake off any excess.
In a large heavy-bottomed cooking pot, heat oil
until almost smoking. Add oxtails and sear the
meat on all sides until it is a deep mahogany
color. Remove and set aside.
Add onion to the pan and cook over high heat
until golden. Add wine, stock, tomato puree,
oxtails and thyme. Bring to a simmer, then cover
and cook for approximately 1½ hours, or until
the meat falls from the bone.
Remove the oxtails from the pan and remove
the meat from the bones. Skim any fat from the
surface of the sauce. Bring the sauce back to a
simmer and add the oxtail meat. Simmer until it
is a very thick ragu.
Serve with pasta. Makes 5 servings.
