Pasta

Homemade sauce is the charm of this recipe for roasted cherry tomato fettuccine with garlic and fennel sausages. Basil leaves and lemon lend a citrus freshness to this simple pasta recipe, which pairs well with garlic and fennel sausages. You can also try this recipe with the tagliatelle of your choice.

Ingredients

Roasted cherry tomato sauce :

• 454 g (1 lb) vine-ripened cherry tomatoes (approx. 750 ml [3 cups])
• 125 ml (½ cup)extra-virgin olive oil
• 2.5 ml (½ tsp.) of sea salt
• 2.5 ml (½ tsp.) of freshly ground black pepper
• 3.75 ml (¾ tsp.) chili flakes
• 5 ml (1 tsp.) sugar
• 3 garlic cloves, minced
• 1 sprig fresh rosemary

Remainder of recipe :

• 4 Italian herbal sausages with garlic and fennel Field Roast
• 15 ml (1 tbsp.) ofextra-virgin olive oil
• 1 can (4 servings) organic brown rice fettuccine
• 125 ml (½ cup) fresh basil leaves
• 10 ml (2 teaspoons) fresh lemon zest

Preparation

1. Preheat oven to 205°C (400°F).

2. In an ovenproof skillet, arrange cherry tomatoes in a single layer, then drizzle with olive oil. Season with salt and pepper, then sprinkle with chili flakes and sugar. Add the minced garlic and rosemary sprig, stirring with a spoon to coat evenly.

Roast for 25-27 min, until tomatoes are softened and slightly puffed, and some have burst. Discard rosemary sprig.

3. Cut Italian herbal sausages with garlic and fennel into 8 to 10 diagonal slices. In a large frying pan, heat the olive oil over medium heat, then add the sliced sausage and pan-fry for 5 to 6 min, turning occasionally, until the slices are golden and slightly crispy.

4. Place the cooked pasta in a large serving bowl, then add the roasted tomato sauce, sausage slices, fresh basil and lemon zest. Mix well. Season to taste with salt and pepper. Just before serving, sprinkle with chili flakes, to taste, for extra heat.

Enjoy your meal!

Recipe proposed in collaboration with Indigo