Sausage And Tomato Pasta With Mascarpone

• servings: 6 servings
• active time: 35

Ingredients

4 handfuls cherry tomatoes, whole*

8 mini sweet peppers, sliced into rings*

1 whole head garlic, top cut off to expose cloves

4 sprigs thyme

1 sprig rosemary

2 tablespoons extra-virgin olive oil

1/2 yellow onion, finely diced

6 ounces mild pork sausage, casings removed

1 tbsp tomato paste

12 ounces thin tube-shaped pasta, such as pasta al ceppo

4 ounces mascarpone cheese

10 fresh basil leaves, thinly sliced

1/4 cup freshly grated Parmigiano-Reggiano cheese

Kosher salt

Freshly ground black pepper

Red pepper flakes (optional, but highly recommend!)

Directions

**1. Preheat**

Preheat the (toaster) oven to 425.

Bring water to boil for the noodles.

Prepare the pasta according to the package directions.

**Important:** Reserve about a cup of pasta water.

**2. Roast tomatoes, peppers and garlic.**

Arrange the tomatoes and peppers on a rimmed baking sheet. Drizzle with olive oil, season liberally with salt the toss to coat. Nestle the rosemary and thyme sprigs between the tomatoes and peppers.

Wrap the head of garlic in aluminum foil. Before closing, drizzle olive oil and salt over the cut top of the garlic.

Roast vegetables at 425 for about half an hour, or u til nicely browned in spots.

**3. Finish with Sausage and Mascarpone**

When the tomatoes done or almost done roasting, combine oil, onion and sausage in a large skillet over medium-high heat. Cook, stirring and crumbling the sausage with a spoon, until the onion is golden, 4 to 5 minutes.

Clear a little space and add the tomato paste. Cook another two minutes, allowing the tomato paste to make good contact with the surface of the pan. Then stir to combine.

Once the tomatoes are ready, discard roasting herbs. Set roasted garlic aside.

Add tomatoes and peppers to the skillet, with their juices. If the garlic is soft enough, squeeze it right into the skillet. Otherwise, take it to a cutting board and give a quick chop first.

Cook until the tomatoes have reduced a little, 5 to 10 minutes. Turn heat to low.

Add the mascarpone to the pan. Stir to combine. Add the pasta water little by little until you have a velvety texture. Season with salt and

4. Just before the pasta is done, return the sauce to medium-low heat. Add ricotta and basil and stir until combined. When the pasta is done, drain well and toss with the sauce and Parmigiano. Serve at once.

Notes

This recipe was awesome. The mascarpone makes this a more decadent version of the sausage and ricotta pasta we often make. But it's The roasted veggies that really send this recipe over the top.

* Used enough tomatoes and pepper slices to cover the toaster oven sized baking sheet.