SUMMERTIME PANTRY PASTA

INGREDIENTS

1 lb roasted garlic sausage

3-5 garlic cloves, peeled

1 pint cherry tomatoes, halved

1 small yellow onion, diced

Orecchiette pasta

White wine

1 bunch basil leaves

INSTRUCTIONS

Let’s make an easy summertime weeknight pasta. Start by cooking the sausage in a pan, on medium-high heat, breaking into little pieces and cooking it until it’s about 90% of the way to completely done. Transfer the sausage into a bowl and set it aside. Into the pan add your garlic cloves, cherry tomatoes, and onion. Little oil if needed so it doesn’t burn. Cook it a bit - you want to tomatoes to burst, the garlic to get some color, and the onions to turn translucent. Add a splash of white wine to deglaze the pan stir. Add the sausage back in and stir. Let it cook until a sauce forms. Throw some basil leaves into the mixture and let it cook.

Cook the orecchiette according to the package directions. Strain, leaving a like a fourth of pasta water in case you need it for the sauce. Incorporate the sauce and pasta, and ta-da - summertime pasta. Add more basil for garnish.