Pasta with Charred Tomatoes, Hot Sausage, Kale and Ricotta – Piemonte Sausage – Urbana, Illinois

Ingredients

• 3 tablespoons olive oil
• 2 pints cherry tomatoes or equivalent full-size tomatoes
• 1 pound Bernie’s Fennel and Hot or Cantalupo sausage
• 2 shallots, chopped
• 4 large cloves garlic, chopped
• Salt and pepper
• 1/2 cup dry sherry or sweet vermouth
• 1 bunch kale, stemmed and chopped
• 1 pound rigatoni (or other short pasta)
• 2 cups fresh ricotta cheese, sheep or cow’s milk
• Extra Virgin Olive Oil, for drizzling
• 1 tablespoon chopped thyme
• Shaved Pecorino (or Parmesan) cheese