Soundtrack: Popped Into My Head
(an on-going, experimental playlist built by the dark recesses of my brain)
Last week I had a surprise two hours to myself and found myself drawn to the kitchen in a way that’s been lacking lately. I have gotten out of the habit of eating much pasta but recently inherited the pantry leftovers of a friend who can no longer tolerate gluten. With some end of season cherry tomatoes to use up, I set to work on a pan sauce that would bridge the gap between summer and fall. The sausage gives the tomatoes a heft and depth that feels squarely autumnal. Topping with a dollop of ricotta is really just the right thing to do.
Linguine with Tomatoes and Sausage
12 oz uncooked linguine
1/2 large onion, diced
2-3 cloves garlic, minced
1 lb uncooked sausage, cut into 1″ slices (I prefer spicy pork, you do you)
1 pint cherry tomatoes
Whole milk ricotta
Basil, cut into ribbons
Prepare linguine according to package instructions. Drain when al dente and set aside.
While pasta is boiling, brown the sliced sausage in a heated skillet. Remove and set aside once cooked through.
Heat oil in a large sauce pan, add onions and garlic and cook until soften, about 2 minutes. Stir in whole tomatoes and cook until they start to soften. They’ll burst and release yummy juice. When the tomatoes are mostly soft stir the cooked sausage back in and deglaze the pan. You can use whatever you have around: chicken stock, wine, pasta cooking water, the idea is to add a bit of flavor and pick all those delicious burned on bits at the bottom of the pan. Stir cooked pasta into skillet and combine with pan sauce. Plate and top with a generous scope of ricotta and sliced basil.