Easy Sausage Cherry Tomato Pasta

By Sip and Feast · 30 min

Ingredients

Instructions

1. Bring a large pot of salted water to a boil.
2. Heat a large pan over medium and add the sausage. Cook for about 10 minutes, breaking it up with a wooden spoon, until browned. Set aside on a plate.
3. Lower the heat to medium-low, add the olive oil and onion, and cook until soft, about 3 to 5 minutes. Add the garlic and cook 2 more minutes until lightly golden. Add the chili flakes and cook 30 seconds more.
4. Raise the heat to medium-high, add the white wine and cook 2 to 3 minutes until reduced by about half. Meanwhile, cook the pasta until 1 minute short of al dente.
5. Add the cherry tomatoes to the pan and bring to a boil, then lower to a simmer. After about 5 minutes, when the tomatoes have broken down a bit, return the sausage to the pan and keep simmering.
6. Add the drained pasta to the sauce and toss to coat. Cook 30 to 60 seconds more, then remove from heat.
7. Stir in the Pecorino Romano. If the sauce is too dry, add reserved pasta water a little at a time to loosen it.
8. Taste and adjust the salt, then stir in the basil. Serve with extra Pecorino Romano on the side.

Summarized from Sip and Feast's video. Watch it for the details.

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GarlicOnionCheeseTomatoCherry tomatoSausagePecorino cheesePenne