Smoked Sausage and Roasted Tomato Rotini

• 8 oz rotini pasta
• 12 oz smoked sausage, sliced
• 1 pint cherry tomatoes, halved
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup chicken broth
• 2 tbsp tomato paste
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss cherry tomatoes with 1 tablespoon olive oil, salt, and pepper. Roast for 20 minutes.
3. 3 Meanwhile, cook rotini according to package instructions until al dente.
4. 4 In a large skillet, heat remaining olive oil over medium heat. Add sausage slices and cook until browned.
5. 5 Add minced garlic to skillet and cook until fragrant.
6. 6 Stir in tomato paste and oregano, cooking for 1 minute.
7. 7 Add roasted tomatoes and chicken broth to skillet, stirring to combine.
8. 8 Drain pasta and add to skillet, tossing to coat in sauce.
9. 9 Remove from heat and stir in Parmesan cheese.
10. 10 Serve garnished with fresh basil leaves.

Equipment

• Skillet
• Baking sheet
• Colander

Variations

• Add sautéed spinach for extra greens.
• Substitute rotini with your favorite pasta shape.

Substitutions

• Use turkey sausage for a leaner option.
• Substitute chicken broth with vegetable broth for a vegetarian version.

Pairings

• Italian Pinot Grigio
• Garlic bread

Nutrition

Tips

• For a spicy kick, use spicy smoked sausage.
• Add a splash of red wine to the sauce for extra depth of flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to revive the sauce.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat gently on the stovetop with a splash of broth.

Serving Suggestions

• Pairs perfectly with a crisp green salad.
• Add crusty bread for a complete meal.

FAQ