SERVES 6-8 | ACTIVE TIME 20 Min | TOTAL TIME 20 Minutes
1 large onion, sliced
1 pound smoked Italian sausage links, precooked (sliced into coins)
20-30 basil leaves, divided
4 garlic cloves, sliced
1 pound dry linguine
1 1/2 teaspoons kosher salt
1 teaspoon fresh ground pepper
4 1/2 cups water
1 cup shredded Parmesan cheese
Reserve (set aside) 1 cup halved tomatoes, 10 basil leaves, and cheese.
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 the 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. The liquid will be mostly absorbed when pasta is finished cooking.
Add cheese and toss to combine. Cheese may clump but will melt into the sauce after a few minutes. Toss in remaining tomatoes and basil before serving.
DONNA'S NOTES: Choose your favorite sausage. I prefer Italian sausage, but you can use your favorite. You can substitute 1 pound any dry pasta for the spaghetti, just cook until al dente
DONNA'S KITCHEN TIP: Grab 2 same size lids. You can use plasticware or lids from your fridge. The lid does not have to be round. You can use any size lid as long as it has a lip around the edge. You can even use small appetizer plates from your kitchen.
Place lid with the lip facing up, so you have an edge that will hold your food. Fill lid with cherry tomatoes.
Place the 2nd lid on top of the tomatoes with the lip facing down. Firmly press down on the top lid, but do not squish your tomatoes.
The two lips will hold the tomatoes in place, so they do not roll off the lid. Slide your serrated knife between the lids and carefully slice through them. Watch your fingers. And voila you have a plate full of sliced tomatoes in a blink!
Recipe developed by Donna Elick - The Slow Roasted Italian
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