This recipe is easier than it looks. You can use any vegetable really, but broccoli stands up to the sauce and is a good matching texture.
Serves 4
Adapted from NY Times Cooking. The photo is theirs.
Ingredients
1 Tbl. olive oil
1 clove garlic, thinly sliced and 2 cloves garlic grated or finely minced
Large pinch of red pepper flakes, or more/less to taste
1 14-ounce can chopped tomatoes (don't drain them)
1 large sprig of basil plus about 1/4 cup chopped basil
1 large bunch broccoli
4 uncooked sausages
1/2 cup ricotta cheese
Zest of one lemon
Crusty bread (optional)
Instructions
Preheat oven to 425 degrees
Prepare sauce: heat olive oil in a medium skillet over medium-high heat. When it's hot add the garlic slices and red pepper flakes. Cook until the garlic is lightly browned, just a minute or two (stir frequently). Add the can of tomatoes, salt and pepper and tuck the large basil sprig into the sauce. Let it bubble for about 20 minutes until the liquid has reduced and it becomes a thick sauce. If it gets dry you can add a glug of red wine.
While sauce is bubbling, cut the broccoli into small florets and spread on a baking sheet. Toss with a little olive oil, salt and pepper. Place in oven and roast until broccoli is starting to char on the edges, about 15-20 minutes (toss a few times while it cooks).
Slice little gashes into the sausages so the juices can release. Place them on another baking sheet and place them in the oven, or grill them outside. Turn them a few times so they're evenly browned.
Meanwhile, mix the grated garlic and lemon zest into the ricotta. Let it sit out at room temperature.
When sausages are done, cover them with the sauce and dollop the ricotta on top. Place back in oven for about 5 minutes until the cheese is warm and just starting to brown on top.
Put broccoli on each plate, then a sausage topped with sauce and cheese next to it. Sprinkle some chopped basil on top and serve with crusty bread to sop up the sauce.
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