Let's Eat

Pasta with roasted tomatoes and sausage

(George Boomer for The Boston Globe)
June 23, 2010

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Serves 4

Cherry tomatoes aren’t up in the garden yet, which means they’re not quite bursting with flavor. Intensify the taste by roasting them first, then combine them with chicken or turkey sausages, linguine, and Parmesan for a quick and easy meal (about 30 minutes pot to plate). Brown the links in an ovenproof skillet, then pop them in the oven beside the cherry tomatoes to finish cooking. While the pasta is boiling, grate a hunk of Parmesan and chop parsley. Gently combine the components of your fast feast in a serving bowl, and in no time at all, dinner is served, tomatoes intense and summery.

2 pints cherry tomatoes, halved
3 1/2 tablespoons olive oil
1 tablespoon chopped fresh thyme
Salt and pepper, to taste
4 large sweet or hot chicken or turkey sausages, pricked well
1 pound linguine
1/2 cup grated Parmesan
2 tablespoons chopped fresh parsley

1. Set the oven at 350 degrees. In baking dish, combine cherry tomatoes, 1 tablespoon of the olive oil, thyme, salt, and pepper. Stir well. Roast for 30 minutes or until tomatoes are soft and slightly wrinkled.

2. Meanwhile, in a skillet with an ovenproof handle (cast iron works well), heat 1/2 tablespoon of the olive oil over medium heat. Brown the sausages, turning several times, for 3 minutes. Transfer the skillet to the oven. Continue cooking for 12 to 15 minutes or until meat is no longer pink. Let the sausages cool slightly. Slice them on a diagonal.

3. In a large pot of boiling salted water, cook the linguine, stirring occasionally, for 8 minutes or until it is tender but still has some bite. Drain into a colander; do not rinse.

4. In large serving bowl, combine pasta, the remaining 2 tablespoons olive oil, roasted tomatoes, sausages, cheese, parsley, salt, and pepper. Toss gently.

Allison Boomer