Chicken Sausage, Kale and Burrata Rigatoni

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Dennis and I went out for dinner and to a movie on Friday night. We decided to try the restaurant at Nordstrom since it was directly across from the Arclight Theater, Dennis’ favorite. The Nordstrom at UTC Mall near our home was rebuilt and had their grand opening on October 12th. (My good friend, Marie, and I did head there on opening day … there was no way we were going to miss that!) Apparently, Nordstrom doesn’t remodel, they rebuild. This new Nordstrom is supposed to be designed after their flagship store and has a wonderful full-service restaurant and bar, called Bazille. We most definitely enjoyed our dinner there. I did tell Dennis I’d also like to try the restaurant at lunch to see how the menu differs. We do love the restaurant at the Nordstrom location at Fashion Valley as well, which is called Cafe Nordstrom. It is a more casual restaurant, but we love it just as well.

While Dennis and I were perusing the menu, he came across a menu item and said to me “This homemade chicken sausage and burrata pasta is right up your alley. It’s so you!” Immediately, I went to find this item on the menu and Dennis was right, that was definitely a dish I would love, so that’s what I ordered. (I guess after 30 years of marriage, he knows me pretty well.) After trying this dish, I knew I had to try to make something similar to share with all of you.

I baked two Italian chicken sausages in a preheated 375 degree oven for 20 minutes. I turned them halfway through so they would be browned on both sides.

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Once the sausages were cooked through, I cut them in diaganol slices and then in half, before adding them to my sauté pan.

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Note: I did not use any oil in my non-stick sauté pan. For no other reason than, I just didn’t want to. Next, I poured a 28-ounce can of diced tomatoes over the sausages and added Italian seasoning, kosher salt and red pepper flakes and mixed everything together.

 

I let the sausages cook together with the tomoatoes and seasonings while my pasta and kale cooked together in a large pot of boiling water.

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I did not drain the noodles and kale once they were done. I used my spider and transferred them to my sauteé pan.

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(spider)

I tossed the pasta and kale together with the sausages and tomatoes before placing it in my serving bowls.

 

Once I put my pasta in the pasta bowls, I laid a serving of barrata cheese over each serving. One burrata ball has four servings, so I cut it into quarters.

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Dennis is really looking forward to having this again tomorrow. I’ll be at book club, so it’s the perfect dinner for him to enjoy while I’m out. I also walked some over to my friend and neighbor, Laura’s, house. I thought her husband, Joe, would enjoy this pasta while she was at book club with me. As it turns out, pasta is one of Joe’s favorite things … same as me. I could eat pasta every day.

Ingredients

  • 2 Italian Chicken Sausages
  • 1 pound rigatoni
  • 28 ounce can diced tomatoes (no salt added)
  • 1 10-ounce bag kale
  • 1 tablespoon Italian seasoning
  • 1 teaspoon kosher salt, plus more for pasta water
  • pinch of red pepper flakes
  • 1 ball of burrata

Directions

  1. Preheat oven to 375 degrees.
  2. Bake sausages for 20 minutes, turning over half-way through.
  3. Cook noodles and kale together in large pot of boiling, salted water.
  4. Cut sausages on the diagonal and then cut each diagonal slice in half.
  5. Add sausages to sauté pan.
  6. Pour diced tomatoes, Italian seasoning, kosher salt and red pepper flakes over sausages and cook on medium while pasta cooks.
  7. Add pasta and kale to sausages and tomatoes and toss together.
  8. Top each serving with burrata cheese.

Enjoy!

Until next time, Kris

 

Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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