Cherry Tomato Sausage Spaghetti

This is a fantastic recipe for those nights when you want an easy delicious pasta dinner that is simple to make - full of flavor - but not covered in a heavy tomato or cheese sauce.

I was inspired to make this pasta after watching a video on food tours of Rome.

Try this recipe once and you will be hooked. It is a terrific pasta for hot summer nights, especially when your having friends over and you want an option to a traditional BBQ.

This dish will work very well too on a weeknight if your a bit tired and want a light dinner for yourself but your family wants something yummy.

I made this pasta with Spaghetti, but you can use any pasta you want.

Ingredients:

1-2 boxes of Spaghetti - I prefer Barilla

1-2 lbs of sweet or hot Italian sausage links

2 stalks of celery with greens - chopped fine

2-3 cloves of garlic - chopped fine

1 red onion - chopped or sliced fine

1 Bay leaf

1 Tbsp Fresh Oregano Herb - chopped

1 Tbsp Fresh Marjoram Herb - chopped

OR - 2 Tbsp of Herbs de Provence to replace fresh in winter

1 red chili - sliced in half lengthwise with seeds and white removed - you want this very clean

2 lbs of multi-colored cherry tomatoes - all red is fine.

1/4 cup tap water

2-3 Tbsp Balsamic Vinegar

2 sprigs fresh thyme

1 sprig fresh rosemary

2 Tbsp Olive Oil

Salt & Fresh Cracked Black Pepper

Optional - splash of white wine

Preheat oven 350 degrees

Directions:

Prepare your sausage by cutting into large chunks and leave in the casing. You do not want to make small chunks as the sausages will shrink as they cooked. You want nice large 2" chunks to start.

In a large skillet heat olive oil on medium heat. Add the sausages. Saute the sausages until they begin to have a nice brown color. Add next your chopped herbs and bay leaf. If using dried herbs add to the pan and lower the temp slightly.

Add your chopped red onion and celery next and stir. Add next your chili that has been cleaned of all seeds and the white. Do not chop. Just lay them into the skillet. Saute for approx 8-10 minutes and stir often.

Add next your sliced cherry tomatoes. After adding the tomatoes when you hear the ingredients sizzle add immediately the water and 1 Tbsp Balsamic Vinegar and if desired (a splash of white wine). Simmer medium low heat uncovered for 20 minutes.

When 20 minutes is up taste the sauce and add a pinch of salt or a little more if needed as well add 1/2 Tbsp black pepper. Depending on the amount of sausages your cooking add next 1-2 Tbsp of Balsamic Vinegar. Stir well.

Add the sprigs of thyme and rosemary on top. Leave them whole - no need to chop.

Place the skillet uncovered into the oven for 25 minutes.

Prepare your pasta to be done as soon as the sauce is ready.

I like to add the sauce over the cooked pasta on a large serving platter or in a large Italian serving bowl. I will add a drizzle of extra virgin olive oil over the top and sprinkle with fresh basil.

Finish each serving portion with fresh grated Parmesan or Romano as desired.

ENJOY