Okay, before I start going on and on and on about this recipe and how much I love it (and I do!), first I have to go a little about the plate it’s on. So first let me show you the plate before it was covered in Italian pasta wonderfulness.
This plate is part of my ever-growing collection of pottery from Nicholas Mosse. It all started with one mug that my mother brought me back from Ireland, and it has grown from there. Mug, plates, bowls, candlesticks, platters, you name it. It’s taking over my house, and I love it. But this particular plate is my favorite. I have no idea why.
Nicholas Mosse has a studio in Kilkenny, Ireland…which my coincidence is not far from where my ancestral family home is. And by even FURTHER coincidence…it’s for sale! My ancestral home, not the Nicholas Mosse studio.
It’s tempting. It’s very tempting. However, I keep pausing on the fact that the real estate description refers to a “ruined castle” on the premises, and I’m almost positive the place doesn’t have central heating. Or DirectTV.
But getting back to the point, which is this lucious Italian dish that has nothing to do with Irish plates or castles or dogs, and everything to do with fresh mozzarella, tangy sausage and tomatoes, all cooked up and tossed with penne, or ziti, or whatever you happen to have handy in your cupboard. It’s hearty and warm and satisfying and scrumptious, and you NEED to have this in your rotation of recipes for the chilly winter months ahead, on whatever your favorite plates are.
Now how’s that for a rambling, stream of consciousness post? Here’s the recipe!
Penne with Tomatoes, Soppressata and Diced Mozzarella, adpated from THE ITALIAN COUNTRY TABLE