this is a perfect weeknight dinner, a traditional take on pasta sauce freshened up. it's reminiscent of our summertime favorite capellini pomodoro in the way the sauce is made (it's a raw sauce!) but we added some meat to give this pasta a little more heft.
| ingredients |
4 tomatoes on the vine (at room temperature)
1/4 cup fresh basil leaves
1 tablespoon flat-leaf parsley, plus more for garnish
1 tablespoon chopped garlic
1/4 cup evoo, plus 2 tablespoons for cooking
coarse salt and freshly ground pepper
1 pound spaghetti, uncooked
1 package ground hot italian sausage
freshly shaved parmesan cheese, for serving
| method |
finely chop the tomatoes, basil, parsley, garlic, and mix together in a mixing bowl with evoo, set aside.
brown the hot italian sausage over medium-high heat in 2 tablespoons of evoo until cooked through, and set aside (keep warm.)
meanwhile, bring a large pot of salted water to a boil. add pasta, and cook according to the package directions, until al dente. drain the pasta, and toss in a serving bowl with the raw sauce and desired amount of sausage. top with parmesan cheese and a sprig of parsley.
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