Recipe courtesy of Derek Wagner

Cheese and Wild Boar Sausage

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  • Level: Easy
  • Total: 1 hr 55 min
  • Prep: 1 hr 30 min
  • Cook: 25 min
  • Yield: 4 servings
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16 red Roma tomatoes, washed and quartered

12 yellow Roma tomatoes, washed and quartered

Extra-virgin olive oil, to coat and to taste

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

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

3 tablespoons finely chopped fresh rosemary leaves

4 tablespoons fresh minced garlic, divided

Kosher salt

Freshly cracked black pepper

4 links wild boar sausage

2 cups diced Vidalia onions

2 teaspoons red pepper flakes

2 cups sweet Marsala wine

2 cups chicken or vegetable stock

6 cups crumbled soft artisanal goat cheese, divided

1 to 3 tablespoons unsalted butter

1 lemon, juiced

1 pound potato gnocchi

3 cups grated mozzarella cheese

For garnish:

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


  1. Preheat oven to 375 degrees F.
  2. 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.
  3. 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.
  4. Bring large pot of salted water to a boil, then keep simmering until ready to use.
  5. 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.
  6. 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!