| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Prep: | 25 min |
| Cook: | 55 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Prep: | 25 min |
| Cook: | 55 min |
| Yield: | 4 servings |
Ingredients
- 3 cloves fresh garlic, peeled and finely sliced
- 2 pints cherry tomatoes, on the vine
- 3/4 cup extra-virgin olive oil, plus more as needed
- Kosher salt and freshly ground black pepper
- 1 pound penne pasta
- 1 tablespoon sugar
- 3/4 pound loose pork sausage
- 2 to 3 small zucchini, sliced
- 1 can artichoke hearts, drained and quartered or 2 fresh globe artichokes, trimmed to the hearts, cut into quarters
- 1/4 cup freshly grated Parmesan
- 1/4 bunch fresh basil leaves
Instructions
- In a large heavy saute pan add the sliced garlic and the clusters of cherry tomatoes. Drizzle with the olive oil and season with salt and pepper. Put the pan over low-medium heat on the stove top and cook slowly until the tomatoes are just about falling apart and their juices have been extracted into the olive oil forming a nice sauce, about 35 to 40 minutes.
- Bring a large pot of salted water to a boil over medium heat. Add the pasta and cook until al dente. Reserve 2 to 3 clusters of roasted tomatoes for garnish. Discard the vine stems and puree or squash the remaining tomatoes in the pan, with a spoon, so you have nice chunky pieces of tomato in all the delicious tomato juice and olive oil. Stir in the sugar. This will be the sauce for the pasta.
- In a large saute pan heat a 3-count of olive oil and saute the loose pork sausage until brown and caramelized. Remove and set aside on a plate while you cook the zucchini. To the same pan add some more olive oil and saute the zucchini until caramelized around the edges, about 2 minutes. Add the artichokes and cook for 2 to 3 more minutes. Add the sausage back to the pan and toss in pasta and the tomato sauce. Mix well over high heat to ensure everything is heated through and evenly coated. Transfer to a serving bowl or platter.
- To serve, sprinkle with Parmesan, basil leaves and top with a cluster of roasted cherry tomatoes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1139 |
| Total Fat | 66 g |
| Saturated Fat | 14 g |
| Carbohydrates | 103 g |
| Dietary Fiber | 9 g |
| Sugar | 14 g |
| Protein | 35 g |
| Cholesterol | 66 mg |
| Sodium | 1254 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1139 |
| Total Fat | 66 g |
| Saturated Fat | 14 g |
| Carbohydrates | 103 g |
| Dietary Fiber | 9 g |
| Sugar | 14 g |
| Protein | 35 g |
| Cholesterol | 66 mg |
| Sodium | 1254 mg |
Reviews
Really good, fresh, and easy. I always use 2 packages of Campari tomatoes (cored), and omit the sugar. If your tomatoes are ripe, no need.
One of my absolute favorites! So delicious .
Very delicious but, I may be confused on 1 pound of dry pasta. It made this dish huge. Definitely not 4 servings. It also spread out the ratio. Was it meant for 1 pound cooked pasta? Anyway it’s great. As for pots and pans, use your pasta pot for storing the sauce so you can use the leftover over oil for the sausage.
Amazing!!! Made fresh rigatoni and this incredible sauce. Subbed corn in place of artichokes hearts. INCREDIBLE!!!
Delicious! I left out the sausage and ended up not using all the pasta , because it seemed too much. Will make again!
Loved the fresh ingredients in this dish, great flavor! Pound of pasta was too much for the amount of sauce, will cut back by half next time.
A bit time consuming BUT so worth it! We absolutely loved it today and are looking forward to the wonderful leftovers. (It makes allot). Just the smell of the sauce simmering with the garlic was an indication of how good this would be. Followed recipe as written without changing a thing except substituted pappardelle pasta since that’s all I had. If you have a garden surplus this is a must. Saved to favorites and will definitely make again.
Looks delicious! Did he have fried chicken on that platter too?
This is the best way to use your over abundance of cherry tomatoes! We’re not crazy for artichokes so left them out, but got to use the tomatoes, garlic and squash we grew. I’ve added both pork sausage (great flavor) and shrimp (also good). I’m not sure why others cooks call this quick, you cook the tomatoes, sausage, squash and pasta all separately. This takes time and a large pasta pot, plus your two largest frying pans. A unique, invariably tasty, showy dish!
My family and I LOVED this fresh recipe! It has so much more flavor than I anticipated, maybe because cherry tomatoes are flavorful, then you cook them slowly to intensify the taste. There were enough vegetables in there that I didn’t feel like I needed to make a side salad. I didn’t have enough sausage, so I added some bacon, and I love mushroom, so I added some sautéed chanterelles. I didn’t think this was a particularly quick recipe, as some have said, and I used 4 pans and a pasta pot, so there was plenty of clean-up. And even thought the family cleaned up after I cooked, they still asked to put this recipe on our favorites list. I wish I could give it 6 stars.