* Spicy Shells with Whipped Ricotta
Da Vinci Jumbo Shells, 12oz. THUMBNAIL
In Stock
$3.99
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Spicy Italian Sausage, 1/4 lb. THUMBNAIL
In Stock
$1.75
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Shallots, 8 oz. Bag THUMBNAIL
In Stock
$2.25
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Garlic Bulb, ea. THUMBNAIL
In Stock
$1.25
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Organic Oregano Bunch, ea. THUMBNAIL
In Stock
$2.99
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Organic Thyme Bunch, ea. THUMBNAIL
In Stock
$2.99
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Bionaturae Organic Tomato Paste, 7oz. THUMBNAIL
In Stock
$2.89
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La Valle Chopped Tomatoes, 14 oz. THUMBNAIL
In Stock
$1.99
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Organic Girl Baby Spinach, 5oz THUMBNAIL
In Stock
$4.99
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Organic Tuscan/Dino Kale, ea. THUMBNAIL
In Stock
$1.99
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Organic Basil Bunch, ea. THUMBNAIL
In Stock
$2.99
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Farchioni Extra Virgin Olive Oil, 1L THUMBNAIL
In Stock
$14.99
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Spectrum Organic Extra Virgin Olive Oil, 8oz. THUMBNAIL
In Stock
$7.99
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Organic Valley Ricotta Cheese, 15oz. THUMBNAIL
In Stock
$8.99
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Spicy Shells with Whipped Ricotta

 

  • ·         1 pound jumbo pasta shells
  • ·         1/2 pound spicy Italian sausage, casings removed, broken into pieces
  • ·         2 shallots, thinly sliced
  • ·         3 cloves garlic, finely chopped
  • ·         2 teaspoons dried oregano (or 1 tbs fresh oregano)
  • ·         2 teaspoons dried thyme leaves (or 1 tbs fresh thyme)
  • ·         1 pinch crushed red pepper flakes
  • ·         6 ounces of tomato paste
  • ·         1 (14 ounce) can San Marzano tomatoes crushed
  • ·         kosher salt and black pepper
  • ·         2 cups chopped greens, such as kale, spinach, or chard
  • ·         1 cup fresh basil, roughly chopped
  • ·         ¼ cup extra virgin olive oil
  • ·         juice of 1 lemon (about 3 tablespoons juice)
  • ·         1 cup whole milk ricotta cheese, whipped in the food processor, if desired

 

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 1/2 cups of the pasta cooking water. Drain.

2. Heat a large skillet over high heat. Add the sausage and brown all over, about 5 to 8 minutes. Reduce the heat to low, add the shallots, garlic, oregano, thyme and a pinch of red pepper flakes. Cook until the shallots begin to caramelize, about 5 minutes. Stir in the tomato paste, cook 2 minutes. Stir in the crushed tomatoes, 1 cup pasta cooking water, and season with salt and pepper. Simmer for 10-15 minutes or until the sauce thickens slightly. Add the greens, stirring until wilted. Taste and adjust seasonings as needed.

3. Add the pasta shells and 1/2 cup basil, tossing to combine. If needed, thin the sauce with additional pasta cooking water.

4. In a small bowl, mix 1/4 cup olive oil with the remaining 1/2 cup basil, lemon juice, and a pinch of salt.

5. Spread the ricotta cheese into the bottom of each pasta bowl. Spoon the shells and sauce over the ricotta. Drizzle the basil lemon sauce over the top.  (Adapted from Half Baked Harvest) Serves 6.

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All delivery orders have a minimum order value of $40.00.
All orders will be delivered or ready for pickup the following day if placed before 10:00 pm. We are not able to deliver on Sundays. Orders placed after 10:00 pm Friday, Saturday and Sunday will deliver on Monday or ready for pickup on Monday.
Home Delivery is available for El Segundo, Manhattan Beach, Hermosa Beach & Redondo Beach.
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