Sausage, pasta dish hits plates in a jiffy
The savoriness of Italian sausage is complemented by the sweetness of slightly cooked Sun Gold cherry tomatoes in this almost effortless pasta dish.
If you can’t find yellow cherry tomatoes, regular ones will work, but will be slightly less sweet and have more acidity.
Sweet or hot Italian sausage can be used.
Sausage, Tomato and Goat Cheese Pasta
Salt 6 ounces dried pasta such as fusilli or
bowtie ½ pound Italian sausage 2 tablespoons olive oil 1 pint yellow cherry tomatoes such as
Sun Gold or Sunburst, halved ½ cup whole green olives, pitted and
quartered 2 to 4 ounces crumbled goat cheese Ground black pepper
Bring a large pot water to a boil. Add a generous pinch of salt and the pasta. Cook according to package directions until al dente. Drain.
Meanwhile, in a large skillet, brown the sausage. Slice ½ inch thick.
In the same skillet used to cook the sausage, heat the 2 tablespoons olive oil over medium-high heat. Add the tomatoes and season with salt. Cook, stirring occasionally, just until tomatoes begin to soften, about 2 minutes. Return the cooked and sliced sausages to the skillet. Cook until just heated through. Remove from heat and stir in the green olives. Season with ground black pepper. Serve over pasta, topped with crumbled goat cheese.
Makes 2 servings.