Sausage Flatbread W Leeks Ricotta Burrata Recipes

CHEESY BAKED PASTA WITH SAUSAGE AND RICOTTA

Steps:

• Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.
• Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.
• Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn't stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.
• Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you'd like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.

SAUSAGE FRITTATA

Steps:

• Cook sausage in large nonstick skillet over medium heat 4-5 minutes or until hot. Stir in potatoes.
• Beat eggs, cheese, salt and pepper in large bowl with wire whisk. Pour over sausage mixture.
• Cook over medium-high heat 2 minutes, occasionally lifting edge with spatula and tilting skillet to allow uncooked egg to flow underneath. (Do not stir.)
• Reduce heat to medium-low; cover. Cook 14-17 minutes or until eggs are set.
• Top with tomato and onions. Cut into 8 wedges to serve.

SAUSAGE & RICOTTA FLATBREAD WITH SPINACH AND GARLIC RECIPE

Steps:

• 1. Prep ingredients Preheat broiler with a rack in the center. Peel and thinly slice 2 large garlic cloves. Halve each sausage lengthwise to remove from casing. 2. Cook garlic oil Heat garlic and ¼ cup oil in a large nonstick skillet over medium-high. Cook, swirling skillet, until garlic is fragrant and golden, 2-3 minutes. Transfer to a small heatproof bowl and season to taste with salt and pepper. 3. Cook sausage & spinach Heat 2 teaspoons oil in same skillet over medium-high. Add sausage and cook, breaking up into large pieces, until browned, about 7 minutes. Add spinach and cover until wilted, about 2 minutes. Remove from heat and season to taste with salt and pepper. 4. Assemble flatbreads Place pitas directly on the center oven rack; broil until tops are crisp and browned, 1-2 minutes (watch closely). Remove from oven. On the untoasted sides, spread ricotta to the edges; season to taste with salt and pepper. Transfer to a baking sheet, overlapping slightly, and top with sausage-spinach mixture leaving a space in the center for the egg. 5. Broil & serve Crack 1 egg in the middle of each pita and season eggs with salt and pepper. Broil flatbreads on the center oven rack until egg white is set, about 8 minutes (watch closely). Transfer to a cutting board and let sit about 2 minutes before cutting. Serve with garlic oil for drizzling over. Enjoy! 6. Make it ahead! You can make the major components of this meal-the sausage-spinach mixture and garlic oil-ahead of time. Hold the sausage-spinach mixture in the fridge, and keep the garlic oil in a tightly covered container at room temp, until you're ready to get going with dinner.