This pasta is such a stunner, and it all comes together in less than 30 minutes making it the perfect weeknight dinner party meal. Invite your friends over! So easy, especially if you slow roast your tomatoes ahead of time (they keep so well in a jar in the fridge, similar to sun-dried tomatoes). —Holly Daws | Feast or Fallow
For the pasta:
crushed red pepper
For the sauce:
garlic cloves, minced
half and half
reserved pasta water
lemon, zested and juiced
In This Recipe
To slow roast your tomatoes, slice each cherry tomato in half long ways. Toss with a few tablespoons of olive oil, crushed red pepper and a hearty pinch of salt. Spread evenly on a baking sheet and roast at 325 for 45-50 minutes, until the tomatoes are throughly browned and wilted. Pop one on your mouth, they are intensely tomato-y and delicious!
Heat a heavy bottomed skillet over medium high heat. Brown whole sausages on all sides with a bit of oil to prevent sticking. Once brown, put a lid on your skillet and let them finish cooking through, about 5-7 minutes. Remove sausages from pan; wait to slice them up just before serving.
Start boiling water for your noodles now so they are ready on time.
In the same pan as before, melt 1 tablespoon of butter and add sliced shallots. Work to scrape up all glaze on the bottom of the skillet. You want all that goodness in the sauce! Once the shallot is nearly caramelized (about 10 minutes), add garlic and melt the second T of butter into the pan. Whisk in 1 T of flour and cook just a minute to make a simple roux. Pour in half and half, and whisk to combine. Squeeze in lemon juice and zest. The sauce will thicken up considerably. Dilute with pasta water, adding only the amount you need to loosen things up.
Right as you drain the pasta, toss in the raw spinach into your strainer so the steam gently wilts the leaves. Add pasta into your sauce pan with slow roasted tomatoes, toss to combine.
Divide between plates and top with sliced chicken sausage. Slurp it up!