Today’s recipe, Pasta with Sausage and Tomatoes, was prepared by Antigoni Gouras, one of the producers on RealSimple.com.
I got very excited when I was assigned Pasta with Sausage and Tomatoes because it coincided with my trip to my hair salon which is located in a very Italian section of Brooklyn and gave me an excuse to visit my go-to grocer for Italian products, like the cavatappi that this recipe called for.
This was a very easy recipe to follow and there was minimal prep work involved, though things did get a little messy when I tried to break the tomatoes apart with my hands (word of advice: do not squeeze the tomatoes or you will have tomato juice squirting out all over your kitchen!).
The tomatoes and sausages all get baked in the oven, so I had to use two racks, which gets tricky in my oven. I had the sausages on a lower rack, so they didn’t brown as much in the 17 minutes I kept them on that rack. But, once the tomatoes came out and I moved the sausages up, they were golden in a couple of minutes.
I mixed all the ingredients in the pot as instructed and, voila, dinner was served!
Upon tasting this dish, my Italian-German-American husband noted that the tomatoes were a bit acidic and undercooked, even though the juices had completely thickened during roasting. My solution to that is the following: Once all the ingredients have been cooked and prepped and ready to be combined—and before pasta has been returned to pot—add the tomatoes , sliced sausages and a tiny bit of sugar to the pot. Simmer for 2 minutes and turn off heat. Add pasta, spinach and cooking water (if necessary), toss and serve with grated cheese. Yummy!