Saturday, June 27, 2015

Roasted Tomato Cream Sauce with Italian Sausage

It's a good thing that this heat has slowed down the fruiting on my grape tomato plant, because Dave's going to be sick of eating them, ummm...any minute now.  Harvested another couple of cups today, so I decided to roast them into a delicious cream sauce with some Italian Sausage over pasta.  I sliced the grape tomatoes in half, tossed them with a couple of tablespoons of olive oil and salt and pepper to taste, then roasted in a 400 degree oven (cut sides up) for about 20 minutes.  Really concentrated the flavor and made a great base for this sauce (recipe below).  This made 2 hearty servings with a little leftover, so adjust based on your needs.


2 Links Mild Italian Sausage
1 T Olive Oil
1/2 Cup Chopped Red Onion
2 T Minced Garlic
2 Cups Roasted Grape Tomatoes (recipe above)
1/4 Cup Chopped Fresh Basil

1/2 Cup Chicken Broth
1 Cup Heavy Cream
1 Can Diced Tomatoes (drained)
1 t Onion Powder
1 t Garlic Powder
1 t Italian Seasoning
1/2 Cup Grated Fresh Parmesan, plus more for topping

Cooked Pasta (I used GF Brown Rice Spirals, but use whatever you like)

 Brown the sausage in a large skillet over medium heat until cooked through, then drain and set aside.  Add the olive oil to the skillet and heat on medium high heat until shimmering.  Add the onion and minced garlic and saute until softened, about 5 minutes.  Turn the heat down to medium, add the roasted grape tomatoes and the basil, and cook, stirring frequently, another five minutes or so.  It should look like this:

Add the remaining ingredients, except the pasta, and stir to combine.  Turn down the heat and simmer for about 1/2 hour to an hour, or until reduced to desired consistency (should be creamy enough to coat the pasta without running off, test it on a spoon).  Adjust seasonings to taste. 

Toss in your cooked pasta and stir to combine, until warmed completely through.  Serve with more fresh grated parmesan on top.

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