I can truly say I found Jovial pasta before they found me. I like to admit this. I became a huge fan years ago when I found this delightful pasta sitting on the shelves of my natural market.
I had been looking for a whole grain pasta that wasn’t whole wheat, which can be heavy and tasteless and difficult to digest. Jovial Einkorn pasta was the alternative I was looking for. Boasting a high amount of protein and lower gluten content per serving, this nutty delicious pasta became my new favorite. Until of course they introduced their line of brown rice pasta that is gluten-free.
Pappardelle, lasagna sheets, fusilli and more. Deliciously light and silky in texture with a taste similar to traditional pasta. When I first served the pappardelle, my family hadn’t a clue it was brown rice pasta instead of traditional. In fact, I never mentioned it and no one seemed to notice. They gobbled it up and there wasn’t a speck of food left in the serving bowl.
Unless I prepare my own fresh pasta, Jovial is the brand that is always in my pantry and it’s the only brand of pasta I use for my clients. I always hear rave reviews about the taste and the texture of Jovial pasta. Which makes this Mom and Chef very happy.
This delicious little recipe is a new version of a recipe I’ve been preparing for years. I call it Pasta Bennett most of the time but this new version deserved a new title. Jovial pasta of your choice tossed with Italian sausage and laced with a smoky tomato cream sauce, prepared with loveliest Jovial diced tomatoes. I love that Jovial organic diced tomatoes are in glass jars and not cans, which keep the tomatoes fresh, sweet, and perfectly delicious. Tastes like summer in a jar!
I use the entire line of Jovial products and I’m never disappointed. The highest quality, freshness and love go into each product and the results are delightfully delicious.
Delicious Wishes and Loads of Love,
Jovial Pasta with Italian Sausage and a Smoky Tomato Cream Sauce
This dish is easy enough for a weeknight meal but tasty enough for dinner guests. I used the brown rice egg pappardelle, which happens to be one of my favorite Jovial pastas. But I’ve prepared this dish with the Jovial penne, fusilli and torn lasagna sheets.
It’s important to use high quality ingredients for the best flavor. Home canned tomatoes are divine but if you don’t have any in stock, the Jovial brand diced tomatoes are fresh and delicious. Truly impressive.
1 package Jovial brand Pappardelle (or your favorite Jovial brand pasta)
¾ – 1lb Sweet Italian Sausage links (either a pre-cooked or fresh link sausage. I like Isernio’s Sweet Italian Sausage links or Aidells pre-cooked traditional Italian sausage)
2 cloves garlic, finely diced
1 cup heavy cream
1 18 oz jar Jovial diced tomatoes
½ teaspoon smoked paprika
½ teaspoon dried Italian herbs or dried oregano
Pinch of red pepper flakes
2 lemon slices, each sliced in half to make four pieces
Handful of fresh basil leaves, either chiffonade or torn
Handful of torn prosciutto (optional)
Fresh grated parmesan
Salt and pepper to taste
Prepare the pasta according to package directions. If using brown rice pasta, toss with a splash of olive oil when the pasta is done.
Add a little olive oil to the bottom of a large sauté pan or skillet and heat over medium high heat. When the oil is hot, brown the sausage links, either cooking through or re-heating.
Once the sausage is browned and/or cooked through, let them cool a bit and then thinly slice. Set aside.
In the same pan, heat a little oil (if needed) over medium heat and sauté the diced garlic for about 30 seconds. Then whisk in the heavy cream and let the cream simmer and reduce by about half. It will thicken just a bit.
Stir in the diced tomatoes, smoked paprika, dried herbs, red pepper flakes and lemon slices. Season with a little salt and pepper.
Bring the sauce to a very slow simmer and then add the sausage back into the sauce. Let the sauce simmer for a few minutes, incorporating all the flavors. Add additional salt and pepper to taste.
Place the prepared pasta in a large pasta bowl or platter. Gently toss the torn basil and torn prosciutto with the sauce and then ladle over the pasta. Garnish heavily with fresh grated parmesan and serve immediately.
I love this pasta served with a balsamic vinaigrette dressed spinach and arugula salad with sliced cremini mushrooms and toasted almonds. Sprinkled with cracked black pepper and sea salt.
Dinner is done!
** Full Disclosure: Jovial Brand Pasta’s sent me a lovely box of pastas for this post. Although I have it always stocked, I’m deeply grateful for their generous donation and I cannot say enough good things about this company and their products. ~Karista Bennett/Karista’s Kitchen