One of our favorite combinations - sausage and peppers - makes its return to the menu for the last time this season. Peppers are reaching their seasonal peak and the sweet mix from Frillman Farms (MI) is a delight. We roast, peel, simmer and grind the peppers into a light creamy sauce with braised Tuscan kale and caramelized onions. Scarpinocc (scar-pee-know-ch) are filled pasta parcels that resemble wooden clogs and stem from the word “scarpa” or shoe. Typically vegetarian, we’ve filled these with a fennel sausage and ricotta mixture that is super tender and savory.
12oz kit serves 2 people