Sashi Made A Recipe: Spicy Roasted Cherry Tomato "Pasta"

 

If you don't like spicy, you can leave out the red pepper flakes or use less if you don't mind a little spice. I used Palmini linguine here, but you can use 16oz of regular linguine if that is more your speed. Just cook it for about 2 minutes less than the package before draining and adding the sauce in step 6.

Spicy Roasted Cherry Tomato "Pasta"

• 4 pints (40 oz) cherry tomatoes, halved
• 6 cloves garlic, thinly sliced
• 3 Tbsp chicken broth (I used Herbox)
• 1 Tbsp balsamic vinegar 
• 1 Tbsp olive oil
• 1 tsp crushed red pepper flakes, or less to taste
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper 
• 1/2 cup julienned fresh basil leaves
• 2-3 Tbsp chopped fresh Italian parsley leaves
• 1 Tbsp chopped fresh oregano leaves 
• 2 - 8oz cans Palmini linguine, drained
• 1/2 cup ricotta cheese 
• Freshly grated parmesan, to taste (optional)

1. Preheat oven to 350°F with rack in middle position in the oven.
2. In 9x13 baking dish, combine the tomatoes,  garlic, broth, vinegar, oil, red pepper flakes, salt and pepper. Mix to coat well.
3. Bake for 45 minutes, stirring every 5-10 minutes.
4. At the 35 minute mark, place a large pot of water over high heat and bring to a boil. Add the 2 cans of drained Palmini and boil for 5 minutes. Drain.
5. Remove the tomatoes from the oven and stir in the basil, parsley, and oregano.
6. Add the Palmini back to the pot then add the all of the tomatoes and juices. Cook over medium heat for a couple of minutes then stir in the ricotta until melted.
7. Serve with optional grated parmesan sprinkled on top.

Makes 4 servings

On WW Blue 💙: 3 points per serving using Palmini, not counting any Parmesan

Adapted from allrecipes.com 

Sashi Made A Recipe: Easy Spicy Pasta Sauce with Homemade Italian Sausage

 

For the longest time, I made my own quick pasta sauces and sausage... then I got lazy. Now that I am trying to eat a little healthier, I'm reminded of how much more I enjoy my own sauces which only take a couple minutes longer to measure out the spices. If I were smarter, I would make a batch of the blends but, well, I am lazy.  😂  

For the sausage, you can use pork, chicken, or turkey with the same success. Again, it only takes a few minutes longer than opening a package of premade sausage. If possible, mix the sausage ahead of time to let the flavors meld, but it's still delicious if made right before you cook it.

I also use Palmini linguine instead of pasta for mine, but Andy still has regular pasta. Palmini is hearts of palm cut into strips. That's it! You just drain it, rinse it, then let it simmer in the sauce for a few minutes. It takes on the flavor of the sauce and has the look and mouthfeel of al dente pasta but without the additional refined carbs...which I save for garlic bread. 😉

Homemade Sweet Italian Sausage

• 1 lb ground chicken, turkey, or pork (I used ground chicken breast)
• 1 Tbsp red wine vinegar
• 2 tsp dried parsley
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried basil
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp paprika
• 1/2 tsp fennel seeds
• 1/4 tsp brown sugar
• 1/4 tsp dried oregano
• 1/4 tsp dried thyme
• 1/4 tsp crushed red pepper flakes (optional)

1. Mix all of the ingredients together. You can cook it right away but if you can wait at least 30 minutes or the next day, it's even better!
2. Cook the sausage over medium heat, breaking up the pieces until crumbled and golden brown, 5-7 minutes. 
3. Add the ingredients for the pasta sauce below.

Makes 4 servings

On WW Blue 💙, 0 points per serving with ground chicken breast or turkey breast

Easy Spicy Pasta Sauce

• 28-29 oz can no-salt-added tomato sauce
• 15 oz can no-salt-added diced tomatoes, drained
• 1 Tbsp jarred minced garlic
• 1 Tbsp dried parsley
• 2 tsp sugar
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes (more if you like it spicier)

1. In a large saucepan, mix everything together and bring it to a simmer over medium heat. Simmer, stirring often, for 10-15 minutes or longer if you prefer a thicker sauce. 
2. I usually let it simmer while I make my pasta.

Makes 4 servings

On WW Blue 💙, 1 point per serving