Cavatelli with Roasted Cherry Tomato Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 italian sausage
Hand-rolled cavatelli (1 egg + 1/2 c semolina + 1/8 c ap flour is plenty for 2 people + leftovers)
Bunch o' cherry tomatoes
Sprinkle o' sugar
olive oil
Garlic
1/4 cup heavy cream
fresh basil
A little queso fresco
Plenty of grated parmesan/romano
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Directions: |
Directions:Brown italian sausage out of casing with 1-2 cloves of garlic in a non-cast iron pan. I prefer a ceramic coated cast iron when I use tomatoes to avoid the metallic taste.
Slice cherry tomato halves to cover a small cookie sheet along with 5-6 cloves of garlic thinly sliced and drizzle with olive oil. Pop this under the broiler and let cook until you start to see the skins gain some blackness. When you see this, take them out and pour the tomato juice off of the tomatoes into the pan with the sausage to braise, and get the base of a nice tasty sauce. Toss the tomatoes to moisten skins once more and put them back in the oven until you see more blackened skins. This time, add the whole thing to the sausage, along with a slight sprinkle of sugar (to highlight tomato flavor and offset the acidity) plus the heavy cream. (this is truly the magic part of this sauce) Add salt and fresh ground pepper to taste. Stir until smooth, but no need to cook any longer.
Boil salted water and add hand-rolled cavatelli. Cook until ready!
Add pasta to tomato mixture and toss. Sliver a few sprigs of fresh basil and add to the mix. Don't cook after adding basil. Serve with crumbled queso fresco and sprinkled with freshly grated parmesan. |
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Number Of
Servings: |
Number Of
Servings:2 ish |
Personal
Notes: |
Personal
Notes: This is my most favorite pasta dish ever! It is a great way to use the gobs of cherry tomatoes that insist on volunteering everywhere. This would also be perfectly delicious without the sausage, but I am a hedonist.
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