So its Recipe Thursday! And I don’t know whether its because I had a delicious pasta meal last night with my Mom, or whether its just because I love carbs, but I am posting another pasta recipe! Now this one differs a bit from the Carbonara recipe as I don’t find it to be quite so heavy.. and we know with bathing suit season coming up..
I found this recipe on Simply Scratch, but adapted it a bit since I couldn’t find a few of the ingredients. To see the original recipe, go here
Here’s what you’ll need:
8 ounces of dried Fettuccine Noodles (which translates to a 1 1/2 inch bunch.. or really as much as you’d like, I am terrible at measuring pasta)
1/2 tablespoon of Sea Salt
1 cup of halved Grape or Cherry Tomatoes
3 to 4 Medium Italian Sausage Links (if you want to make this vegetarian.. you can omit this)
2 pinches of Red Pepper Flakes (careful you don’t get too overzealous like I did.. this can get spicy quick)
4 to 5 Garlic Cloves, peeled and sliced
1 can of diced Tomatoes
Black Pepper, more or less to taste
3 to 4 handfuls of Baby Spinach
Romano Cheese Shavings, for garnish
This may seem like a lot of steps.. buts its pretty easy (and there aren’t too many dishes!)
Bring a large pot of water to boil.
Pulse the can of diced tomatoes and its juices in a food processor.
In a large 10 inch skillet add a tablespoon of olive oil, once hot add in the halved grape tomatoes and cook for two minutes. Flip and continue to cook for 2-3 more minutes until blistered and slightly caramelized. Remove to a small plate or bowl and set off to the side.
In the same skillet add another splash of olive oil and sear the Italian Sausage on all sides. Remove and let cool a bit before slicing.
Reduce the heat to medium and add the sliced garlic and a couple pinches of red pepper flakes to the pan and sauté until the garlic is soft and fragrant. Add the pulsed tomatoes and the sliced Italian sausages and cook for 10-15 minutes until the sauce thickens and the sausages are cooked through.
At this time, season the boiling water with a half tablespoon of sea salt and then drop in the 8 ounces of fettuccine noodles, cook as the package directs. Drain the pasta, reserving a cup of pasta water.
Season with tomato sauce with kosher salt and black pepper, add the handfuls of spinach and top that with the drained pasta noodles. Toss until the spinach is slightly wilted.
Add the blistered tomatoes to the skillet and toss gently.
Serve with shavings of Romano cheese.
Then immediately go for a 45 minute run to undo all the carbs! (I tease.. you’ll probably enter a food coma from all the deliciousness) Happy Thursday!