SERVES 6-8 | ACTIVE TIME 20 Min | TOTAL TIME 20 Minutes
3 cups halved grape tomatoes, divided
1 large onion, sliced
1 pound smoked hot sausage links, precooked (sliced into coins)
1-2 jalapenos, sliced (to taste)
4 garlic cloves, sliced
1 pound dry spaghetti
2 tablespoons chopped cilantro, divided
1 1/2 teaspoons kosher salt
1 teaspoon fresh ground pepper
5 cups water
Reserve (set aside) 1 cup halved tomatoes and 1 tablespoon chopped cilantro.
Combine remaining ingredients in a large (12") braising pan or dutch oven over medium high heat. Cover and bring to a boil. Once water is boiling, remove cover and cook 7-9 minutes until pasta is al dente (with a bite to it). Toss pasta with tongs occasionally to keep the pasta from sticking. Liquid will be mostly absorbed when pasta is cooked.
Add remaining tomatoes and cilantro and toss to combine.
Serve and enjoy!
DONNA'S NOTES: You can substitute 1 pound any dry pasta, just cook till al dente
You can substitute green chiles for the jalapenos or leave out the jalapenos completely.
You can finish the sauce with 4 ounces of cream cheese stirred into the pasta. It will help cool down the spiciness and also add a nice creaminess to the pasta.
Recipe developed by Donna Elick - The Slow Roasted Italian
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