Orecchiette with Roasted Tomatoes and Sausage

• 1 pint Grape Tomatoes
• 1 pound Orecchiette
• 1 whole Medium Onion, Chopped
• 2 Tablespoons Olive Oil
• 3 cloves Garlic, Minced
• 3/4 pounds Spicy Sausage Cut Into Chunks
• 2 cups White Wine
• 1 Tablespoon Butter
• Kosher Salt And Black Pepper To Taste
• Red (Cayenne) Pepper To Taste
• Truffle Salt, To Taste (optional)
• 1/4 cups Chopped Parsley
• 1/2 cups Grated Parmesan Cheese

1. Preheat oven to 325 degrees F and roast tomatoes for 30 minutes.
2. Remove from the oven and allow to cool.
3. (I make these just about every week for snacking on or adding to saladsthey are amazing cold.)
4. Bring a salted pot of water to boil for the pasta and cook pasta according to package instructions for al dente.
5. Meanwhile, saute onions over medium heat in olive oil until tender.
6. Add in garlic and cook for an additional 2 minutes; scrape onions and garlic into a bowl and set it aside.
7. Add sausage to pan, raise the heat to medium-high, and cook the sausage until it is almost done.
8. Add in wine and cook for another 3 minutes.
9. Lower the heat to low, add onions and garlic back in, then add the butter and spices and toss well.
10. Add in the parsley, cheese and adjust seasoning if necessary.
11. Toss well.
12. Plate and serve.
13. Notes: The addition of truffle salt brings this dish to a whole new level and a little truffle salt goes a long way.
14. Its a great addition to any pantry; try it on oven fries, eggs, pizza, potatoes and more!
15. This is an easily customized dish.
16. Add in some spinach or kale, replace the onion with a leek or scallions, make it meatless.
17. Your call!

grape tomatoes, orecchiette, onion, olive oil, garlic, sausage, white wine, butter, kosher salt, red, salt, parsley, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/orecchiette-with-roasted-tomatoes-and-sausage/ (may not work)