Italian Sausage Caprese Pasta

We have had a great season in the community garden so far this summer!  We have been so busy and traveled quite a bit that it has been challenging to use up or preserve all of our garden harvest.  Good problems, I know, but still challenging.  We have been able to share some of our surplus produce with friends which is always nice and it has been wonderful to see the boys working in the garden and realizing the fruits of their labor.  

I started making this Caprese pasta dish last summer when we had lots of cherry and grape tomatoes to use.  It is one of our favorite ways to use an abundant tomato harvest.  

I know that balsamic vinegar is an integral part of a good caprese salad, but I don't use it here and I still call this a caprese pasta because of the tomatoes, mozzarella, fresh basil, and olive oil.  You can always add a little balsamic vinegar or balsamic glaze if you like, but it is good on it's own.  

We love this dish with all the wonderful flavors that compliment each other and the sweet Italian sausage is amazing, especially with fresh sweet basil.  You can use plain Italian sausage if you like, but we prefer the subtle sweetness of sweet Italian sausage which is more kid-friendly.  Our kids think regular Italian sausage is on the spicy side, but love the sweet.  

I have made this pasta dish with orzo and with ditalini pasta and both are delicious.  You could use any small pasta.  Here is a picture from a pan made with orzo and fresh cubed mozzarella.  

I have used fresh and frozen spinach when making this dish and don't think it makes a whole lot of difference.  Usually it comes down to what I have on hand.  

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Enjoy this delicious summer pasta!  Need more meal ideas?  Here are a few of my favorite dishes for using fresh garden produce.  
​Stuffed Pepper Casserole
​Butternut Squash and Sausage Casserole
​Easy Weeknight Chicken Fajitas

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Italian Sausage Caprese Pasta
 
Ingredients:
Olive Oil
1 lb. ground Italian Sausage (we like sweet Italian sausage)
8 oz. Ditalini or Orzo pasta
1 package 6 oz. fresh Spinach or 1 box 10 oz. frozen spinach, thawed
1/2 to 1 lb. cherry or grape tomatoes, halved
Cubed fresh mozzarella or shredded mozzarella
Salt and Pepper to taste
Fresh basil leaves, torn or sliced (optional)
 
1.  Heat a saucepan of water to boiling to make pasta.
 
2.  Heat skillet to medium.  Drizzle hot skillet with a little olive oil.  Brown Italian sausage in skillet until cooked through.
 
3.  While sausage is cooking, cook pasta according to package directions.  Once cooked, drain pasta. 
 
4.  Next add spinach to skillet (with sausage) to wilt.  If using thawed frozen spinach you can add it here too.  Add a drizzle of olive oil if needed.  Then add cooked pasta. 
 
5.  Stir in tomatoes and cook for a few minutes to soften the tomatoes slightly.  Salt and pepper to taste.
 
6.  Top with some fresh mozzarella or shredded mozzarella if you like.  
 
7.  Remove from heat and garnish with fresh basil leaves. 
 
 
 
 

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