Thursday, September 3, 2009

Roasted tomato and Italian sausage Pasta

In response to someone asking "Yum, will you share the recipe," here it is in all its made-up glory.

Cut a few cups of cherry tomatoes in half. Or, cut regular tomatoes into half-cherry tomato size pieces. Place in oven-proof dish. It could be a 9x13 or just use your all-stainless steel cooking pot like I did! Drizzle, nay POUR, a generous amount of olive oil over. The oil should at least coat the bottom of the pan. Season with Kosher salt and fresh ground pepper. Roast in 400 degree oven for 30 min. Longer is acceptable too, I think. So is a lower temperature. In any event, the tomatoes should look "shriveled."

While your pasta is boiling, add sweet Italian sausage to the pot of roasted tomatoes. I like chicken A La Fresco brand. (They also make a fabulous chicken apple sausage.) Also add some diced onions (1/4 on onion). Garlic too if you want (but I didn't). Add more olive oil if it looks like it won't properly cover the pasta as if it was a sauce. Cook on med-low until onions are soft and sausage heated through. Throw in some fresh basil for color if you've got it.

Add your pasta to the tomato mixture and stir until well coated with the delicious olive oil. Serve with parmesan if desired. Enjoy!


Elissa said...

Thanks for posting this recipe! I tried it out the other night and it's now been added to our box of tried and true dinner ideas. =)

Jason said...

Ooh - I hadn't seen this before. I will try it - it sounds so good!