This is an easy, hearty, all-season variation on my roasted summer vegetable pasta recipe. The difference here - spring garlic - makes this work for early spring, where the vegetables are not abundant but the aromatics are going through their thinning process and spring garlic is harvested. That said, I'm sure this could work any time in the winter with standard garlic.
Ingredients:
3-4 cups fusilli pasta
3 sprigs spring garlic, diced
4-5 roma tomatoes, halved
1/4 lb. hot sausage
balsamic
granulated garlic
oregano
olive oil
kosher salt
Preheat oven to 250 degrees. cut tomatoes in half and arrange in a single layer, cut side up, in a 10-inch oven safe frying pan. Drizzle with balsamic and oil, and sprinkle with salt, granulated garlic and oregano. Roast for 3-5 hours.
In a stainless steel pan, crumble sausage and brown on medium heat, drain, and rinse pan. Add oil to the pan and sauté garlic until softened. Add tomatoes and dice in pan (you can dice them outside of your pan if you're worried about it's surface, but do it in a bowl, not on a cutting board - you want the juices). Sautee for 2-3 minutes, sprinkling with salt and drizzling with balsamic.
When flavors are blended, add sausage and pasta and toss in pan for 1-2 minutes, or until past is coated. Plate and sprinkle with parmesan and/or fresh basil.
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