Pasta with Caramelized Tomatoes and Sausage Recipe

• 1 pound fully cooked sweet Italian sausage, sliced into 1/2-inch rounds
• 8 ounces grape or cherry tomatoes, halved (about 1 1/2 cups)
• 1 pound dried pasta, such as rigatoni or farfalle
• 1 to 1 1/2 teaspoons red pepper flakes
• 2 ounces Pecorino Romano cheese, for garnish

1. Bring a large pot of generously salted water to a boil.
2. Meanwhile, heat a large saucepan over medium heat and, once heated, add sausage.
3. Cook, stirring occasionally, until well browned, about 10 minutes.
4. Remove sausage from the pan with a slotted spoon and set aside.
5. Drain and discard all but 1 tablespoon of fat from the pan.
6. Return the pan to medium heat and add tomatoes.
7. Season with salt and freshly ground black pepper and cook, stirring only occasionally, until tender and caramelized, about 3 minutes.
8. Cook pasta according to the package directions.
9. When its al dente, drain, reserving 1/2 cup of the cooking water for the sauce.
10. Add pasta water to tomatoes and use a wooden spoon to scrape up any browned bits that may have stuck to the bottom of the pan.
11. Add drained pasta, red pepper flakes, and cooked sausage to tomato mixture.
12. Stir gently until pasta is well coated with sauce.
13. Serve topped with shavings of Pecorino Romano.

sausage, grape, pasta, red pepper, romano cheese

Taken from www.chowhound.com/recipes/pasta-with-caramelized-tomatoes-and-sausage-10974 (may not work)