While I enjoy cooking and baking, somehow the task of making dinner always seems like a chore. I don’t know if it’s just the mundane routine of it, or the fact that my son Ethan has some challenges when it comes to food. Either way, it’s just not fun. Every now and then I break out of our routine and make something really delicious just for Mr. Juggling Act and I, like this Italian Sausage & Blistered Tomato Pasta. It’s quick and easy, but full of flavor and super tasty.
In the summer, we grow our own vegetables and herbs. The tomatoes and basil are the most abundant. This meal makes good use of both, and doesn’t have me slaving over a hot stove for a long time.
Sausage & Blistered Tomato Pasta
- 1 box pappardelle or fettuccine
- 4 Italian sausage links cut on the bias
- 10 leaves fresh basil washed dried and chopped chiffonade style
- 1 clove garlic minced
- 1/2 cup Parmigiano-Reggiano cheese grated
- 2 tablespoons extra virgin olive oil divided
- 1 tablespoon butter
- 1 pint red and yellow grape tomatoes washed
- salt and black pepper to taste
- Bring a large pot of water to a boil, season with salt. Cook the pasta according to the directions on the package.
- Meanwhile, heat 1 tablespoon of olive oil over medium-high. Brown the sausage slices. Set aside.
- In another skillet, heat the remaining 1 tablespoon of olive oil and butter over medium-high heat. Add the garlic and cook for 1-2 minutes, taking care not to burn it. Add the grape tomatoes and cook until blistered. Add salt and pepper to taste.
- Drain the pasta and toss with the blistered tomato mixture. Top with the cooked sausage, cheese and basil. Serve hot.
You can play with the flavors here to make this suit your tastes. If you love Greek flavors, try a feta and spinach sausage and top with crumbled feta cheese and oregano. Or make this a vegetarian dish and skip the sausage altogether.