Roasted Tomato and Sausage Tagliatelle

Updated at: Wed, 15 May 2024 17:42:09 GMT

Step 1

Preheat oven to 400 degrees. To an oven safe dish, add both kinds of tomatoes, 1/4 cup olive oil, 1 tsp salt, 1/2 tsp pepper, pinch of red pepper flakes, honey, and thyme. Mix together and roast in oven for 45 minutes.

Step 2

While they are roasting, add a drizzle of olive oil to a Dutch Oven (or pot or sauté pan) on medium high heat. Break apart your sausage and add it to the pan, crumbling it while cooking. Once cooked through, add your shallot and a pinch of salt/pep. Sauté for 2-3 minutes or until shallot is softened. Deglaze the pot with the white wine, scraping up the brown bits at the bottom of the pan. Once mostly reduced, add the tomato paste. Stir until it becomes a nice brick red color and then turn off the heat until the tomatoes are ready.

Step 3

When the tomatoes are done roasting, add to a blender and CAREFULLY blend. Once nice and smooth (I let it go for about 2 minutes), add the tomato purée into the Dutch oven with the sausage. Mix together and then add heavy cream. Reduce heat to low and let this simmer for 15-20 minutes, we want it to reduce a little bit. While this is simmering, you can start the water for the pasta.

Step 4

You know the drill, generously salt your pasta water and cook one minute less than Al dente (we’ll let it finish cooking in the sauce). Save 1/4 cup of the starchy pasta water. When pasta is done, add directly to the pot with the sauce and add the splash of pasta water. Stir for at least 1 minute or until the pasta is perfectly al dente.

Step 5

To serve, top with lots of grated parm, a sprinkle of fresh pepper, and some fresh basil!

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