This super-simple dish takes just a few ingredients to make, and comes together in the time it takes to cook the pasta. For a vegetarian-friendly version, simply omit the sausage (it's still plenty delicious without).
- 2 tbsp good-quality olive oil
- 2 fully cooked smoked sausages, sliced (optional)
- 4 cloves garlic, sliced paper-thin
- 1/2 tsp hot pepper flakes
- 2 pints ripe cherry tomatoes
- 1 pound pasta (any short chunky shape will do, like penne or rigatoni)
- 1/4 cup fresh basil, chopped
- Salt and pepper
- Fresh chopped parsley (for garnish)
- Grated Parmesan cheese (for garnish)
- In a large skillet set over medium-high heat, saute the sausage slices in olive oil for 5 minutes, or until nicely browned.
- Stir in the garlic and pepper flakes. Continue sauteing for about 1-2 minutes, or until the garlic starts to take on a little colour. Add the tomatoes and cook, covered, for 10-12 minutes or until the tomatoes start to burst, shaking the pan occasionally.
- Meanwhile, cook the pasta in a large pot of boiling salted water as per package directions until al dente. Scoop out 1 cup of cooking water and reserve, then drain the pasta.
- Using the back of a wooden spoon, break up the tomatoes. Add a half cup or so of cooking water to the pan to loosen up the sauce, then add the hot pasta and basil. Toss to combine, adding a little more pasta water if things don't look quite saucy enough. Season to taste with salt and pepper.
- Serve immediately with a sprinkling of fresh parsley and Parmesan cheese.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Main