Well I’m happy to have returned to the kitchen and be able to get back to cooking (and super happy my kitchen is still in one piece, but I digress!) I’m not back to the grocery shopping yet, so one of my priorities this week was using up an abundance of Italian sausage and grape tomatoes that came home from the store. So I just started playing and we could not have been more excited at the results (plus it’s really simple and can be elevated for family and friends).

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

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? No matter what it is, I hope you enjoy it in good health and surrounded by those you love.

Eat well friends!

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