Well, I’m happy to have returned to the kitchen (and even happier my kitchen is still in one piece — but I digress!). I’m not quite back to full-on grocery shopping yet, so one of my priorities this week was to use up an abundance of Italian sausage and grape tomatoes that had followed me home from the store.
So I started playing and we could not have been more excited by the results. It’s really simple, but can easily be dressed up for family or friends.
Ingredients
- 4 links hot Italian sausage, grilled & sliced
- 8 ounces Cavatappi pasta
- 8 ounces grape tomatoes, halved
- 2 cloves fresh garlic, minced
- Basil (fresh or dried)
- Oregano (fresh or dried)
- Pinch of red pepper flakes
- 1/4 dry red wine (or you can substitute beef stock)
- 3 tbsp pesto
Let’s Cook!
- Cook the pasta in boiling, salted water.
- While the pasta is cooking, heat some olive oil in a skillet and sauté the garlic and tomatoes.
- Cook until the tomatoes are soft.
- Add the wine, basil, oregano, and pepper flakes.
- Simmer for a few minutes to get the flavors combined.
- Add the sausage and heat through.
- Use a spider strainer to add the cooked pasta to the skillet.
- Mix the pesto into the skillet.
- Add pasta water a bit at a time until the sauce is the consistency you prefer (I used about 1/4 cup here).
- Serve with fresh grated parmesan, a leafy green salad and some garlic bread.
Side note: when I asked what I should call this dish, the answer was a unanimous “really good pasta” so the critics were pleased!
What’s your favorite pasta to make? Please share with us so we can give it a try too!
Eat well friends!
Before you go—come join me at the table! Gather & Savor is my laid-back Substack where I share the recipes, stories, behind-the-scenes moments, and seasonal favorites that make life delicious. I’d love to have you there. Take a look and subscribe!
Michelle Cooks 
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