Description
A simple rustic dish made with penne pasta, Italian sausage, slow roasted tomatoes and fresh basil.
Ingredients
- 9 cloves Garlic, Divided
- 2 cups Halved Grape Tomatoes
- 2 Tablespoons Olive Oil, Divided
- ½ teaspoons Kosher Salt
- ¼ teaspoons Fresh Ground Black Pepper
- 1 pound Dried Penne Pasta
- 1 pound Ground Italian Sausage (Mild)
- 8 whole Basil Leaves
- 9 cloves Garlic, Divided
- 2 cups Halved Grape Tomatoes
- 2 Tablespoons Olive Oil, Divided
- ½ teaspoons Kosher Salt
- ¼ teaspoons Fresh Ground Black Pepper
- 1 pound Dried Penne Pasta
- 1 pound Ground Italian Sausage (Mild)
- 8 whole Basil Leaves
Preparation
Preheat oven to 225ºF. Line a baking sheet with aluminum foil.
Peel 6 cloves garlic and toss with tomatoes, 1 tablespoon olive oil, salt and pepper. Roast on prepared baking sheet in preheated oven for 45 minutes. Remove from oven and set aside.
About 15 minutes before tomatoes are done cooking, bring a large pot of water to boil. Cook pasta according to package directions. Drain but reserve 1/4 cup pasta water.
While pasta is cooking, cook sausage in a large skillet over medium high heat until cooked through. Drain and reserve 1 tablespoon pan drippings.
Add remaining tablespoon of olive oil to pan drippings. Return sausage to the pan. Mince remaining garlic and add to the pan, cook 30 seconds. Add in pasta. Stir.
Pour tomatoes, roasted garlic and any pan juices that accumulated on the aluminum foil into the pan. Gently toss to combine. If pasta appears dry, add reserved pasta water. Sprinkle with basil and serve.
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