PASTA WITH SAUSAGE AND ROASTED RED GRAPES

PG tested

Remember not to overcook the sage leaves because the leaves will continue to crisp as they cool. ½ pound red grapes

¼ cup plus 1 tablespoon extra-virgin olive oil, divided

Kosher salt and freshly ground pepper, to taste

1 pound casarecce (or any other medium-cut pasta like gemelli) 1 medium onion, diced 10 fresh sage leaves, to garnish

1 pound sweet Italian sausage, preground or whole with casings removed

1 large clove garlic, finely grated

1 cup vegetable broth Gorgonzola cheese, crumbled, to garnish

Preheat oven to 375 degrees.

Spread grapes on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon olive oil, season with salt and pepper and evenly massage over and around the grapes. Roast the grapes for 15 to 20 minutes or until they begin to split and burst. Set aside to cool.

Bring a large pot of water to a boil. Generously salt water, then add pasta. Cook until pasta is just shy of al dente, according to package directions. Reserve ½ cup of pasta water before draining. Drain well.

In the meantime, in a large 12-inch skillet over medium heat, add ¼ cup of olive oil. When oil is hot and shimmery, add the onion. Lightly sprinkle salt and saute, stirring often, until almost tender, 5 minutes.

Slide onion to the sides of the pan. Carefully add sage leaves to the center; they tend to pop and splatter when fried. Cook sage leaves for about 1 minute or until they begin to crisp. Transfer leaves to a paper towel-lined plate; set aside.

Add sausage and garlic to the onions. If using whole sausage, break it up into ground bite-sized pieces with cooking spoon. Cook until sausage is lightly browned and onions are caramelized, about 10 minutes.

Add vegetable broth and bring to a boil, then reduce to a simmer, deglazing pan by scraping up any brown bits that have accumulated.

Add pasta and ¼ cup reserved pasta water to the skillet. Toss well to combine and to allow pasta to absorb most of the liquid. If needed, add rest of the pasta water and a drizzle of olive oil to help loosen the pasta.

Divide pasta into individual bowls and garnish with Gorgonzola, crispy sage leaves and roasted grapes.

Serves 4 to 6. — “Simple, Elegant Pasta Dinners: 75 Dishes With Inspired Sauces” by Nikki Marie (Page Street Publishing Co.; Sept. 17, 2019; $21.99)