Orecchiette with Italian Sausage and Tomatoes

This is a good one!!!!  I will definitely be making this dish again and again.  It has so much flavor and pairs well with a bottle of red wine!  It is fairly quick to prepare and would be excellent for serving a crowd.  I served it with a simple green salad and bread.     

 

Orecchiette with Italian Sausage and Tomatoes

1 tsp. + 1 T. olive oil

2 tsp. garlic

1 lb. (1 package) Italian sausage

1 lb. orecchiette pasta

8-10 Roma tomatoes, halved lengthwise

1 jar roasted red bell peppers, drained and cut into strips

1 T. rosemary

2 T. thyme

1 tsp. sugar

1/3 c. parmesan cheese

chopped, fresh parsley

 

Heat 1 tsp. of olive oil in a saute pan with a lid over medium heat.  Add garlic and saute for about 1 minute.  Remove the casing from each link of sausage and add sausage to pan.  Sausage should be crumbly.  Continue to break sausage apart as it cooks.  Cook until browned, about 7-10 minutes.  Drain sausage and place in a bowl to the side. 

Return pan to medium heat and add 1 T. olive oil and 1 tsp. garlic.  Saute for 1 minute then add cut roma tomatoes and sliced roasted red bell peppers.  Season with 1 T. rosemary, 2 T. thyme and 1 tsp. sugar.  Cover pan and let cook for 10 minutes.  Return the sausage to the pan and mix with the tomato mixure, breaking up some of the tomatoes.  Let sit at low heat while pasta cooks.    

Cook the orecchiette pasta according to package directions.  Drain pasta and return to pot.  Add the sausage and tomato mixture to the pasta and toss.  Add parmesan cheese and toss as cheese melts. 

Serve each plate topped with chopped, fresh parsley. 

I hope you love it!  We did!

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