Ingredients Jump to Instructions ↓

  1. 16 red Roma tomatoes, washed and quartered

  2. 12 yellow Roma tomatoes , washed and quartered Extra-virgin olive oil, to coat and to taste

  3. 4 tablespoons thinly sliced fresh basil leaves, plus leaves for garnish

  4. 4 tablespoons finely chopped fresh Italian flat-leaf parsley plus leaves for garnish

  5. 3 tablespoons finely chopped fresh rosemary leaves

  6. 4 tablespoons fresh minced garlic , divided Kosher salt Freshly cracked black pepper

  7. 4 links wild boar sausage

  8. 2 cups diced Vidalia onions

  9. 2 teaspoons red pepper flakes

  10. 2 cups sweet Marsala wine

  11. 2 cups chicken or vegetable stock

  12. 6 cups crumbled soft artisanal goat cheese, divided

  13. 1 to 3 tablespoons unsalted butter

  14. 1 lemon, juiced

  15. 1 pound potato gnocchi

  16. 3 cups grated mozzarella cheese

  17. 1 loaf rustic Italian loaf, thinly sliced and toasted with kosher salt and olive oil

Instructions Jump to Ingredients ↑

  1. For garnish: Preheat oven to 375 degrees F. In large mixing bowl toss tomatoes (separately) with light coating of olive oil, a pinch of each of the herbs , 2 tablespoons of the garlic, salt and pepper. Lay in single layer on a baking sheet. Place in preheated oven and cook until wilted, about 20 minutes, reserving all pan drippings to add into finished sauce . Set yellow tomatoes aside. Place all red tomatoes in food processor and puree, reserve. While tomatoes are cooking in the oven, place sausage on a baking sheet and place in the oven until partially cooked, about 15 minutes. When ready, cool slightly then slice into 1/2-inch pieces, reserve. Bring large pot of salted water to a boil , then keep simmering until ready to use. In a large sauce pan on medium-high heat saute the onions in a light amount of olive oil until translucent, constantly stirring. Add 2 tablespoons garlic, red pepper flakes, basil , parsley, rosemary, partially cooked boar sausage and the Marsala wine . Cook until the Marsala reduces by half, or several minutes. Add pureed red tomatoes, yellow tomato quarters, and the stock , stir and bring to a simmer . Fold in the 5 cups goat cheese and pan drippings and adjust seasoning with salt, pepper, butter and lemon juice. Cook the pasta in the simmering water until it floats, cook for an additional 1 minute. Strain and mix into sauce. Place in individual serving dishes, top with grated mozzarella and remaining goat cheese, place in preheated oven and bake on a baking sheet for 10 minutes or until cheese is melted and begins to brown. Finish browning cheese with a small torch if desired. Let stand 5 to 10 minutes, garnish with basil and parsley leaves, toasted crostini and serve!


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