I truly think pasta, well of course I meant to say macaroni is my favorite food. The ways to prepare it are endless and seasonal too. I know because I make it in all the seasons. My sister-in-law, Stacey, brought this recipe with her when she and Matt visited us in Ocean Grove. When she told me to buy just 1# of Gemelli, I thought to myself that we would never have enough food BUT I was wrong. I was also concerned about the heat because our air-conditioners are not in yet and I was afraid this was going to be a heavy meal BUT I was wrong!
Hands on time – 10 minutes
Total Time: 30 minutes
1 lb of Gemelli pasta (recipe calls for fettucine)
3 TBS olive oil
1 medium red onion, sliced
2-3 garlic cloves, smashed
4 hot Italian sausages, casings removed – we used hot turkey sausage and used the whole package of 6
1 pint of red or yellow cherry or grape tomatoes
2 TBS red wine vinegar
3/4 tsp Kosher salt – I don’t measure
1/4 tsp black pepper – I don’t measure
1/2 cup torn fresh basil leaves – we used close to a cup
1 cup of arugula, torn
1/2 cup grated cheese (Peccorino, Parmesan, Romano)
Heat oil over medium-high heat in braising pan or deep skillet. Add onion and garlic and cook till onion softens 2-3 minutes. Add sausage, using wooden spoon to crumble sausage, cook about 5 minutes.
Once the water is boiling, add the pasta.
Add tomatoes and cook until the skins burst, about 8 minutes. Stir in the vinegar, salt and pepper.
Once pasta is cooked, drain it and add to the sausage mixture. Add in the basil and the arugula. Toss gently to combine and sprinkle with the cheese.
We used the braising pan as our serving dish (which is why I LOVE my braising pan)
Original recipe from Martha Stewart