Equipment
- Baking sheet
- High-rimmed pan
Ingredients
- 1 pint cherry tomatoes halved
- 3 garlic cloves minced
- 1 Tbsp. oil
- 1 Tbsp. balsamic vinegar
- Salt and pepper
- 1 lb spaghetti noodles
- 3/4 lb spicy sausage
- 2 Tbsp. butter
- 2 Tbsp. olive oil
- 1/2 tsp. red pepper flakes
- Shredded Parmesan
- 5 basil leaves chopped
Instructions
- Wash and dry your cherry tomatoes, and then slice them in half.
- On a baking sheet lined with parchment paper, add the cherry tomatoes and garlic
- Drizzle on 1 Tbsp. oil and 1 Tbsp. balsamic vinegar, then season well with salt and pepper.
- Give everything a quick toss and then spread evenly in a single layer.
- Bake at 400° for 15-20 minutes.
- In the meantime, bring salted water to a boil and cook the pasta to al dente.
- In a high-rimmed pan, cook the sausage if you are adding it (you can also add other protein), and then remove.
- Heat 2 Tbsp. butter and 2 Tbsp. oil, and add the red pepper flakes
- When the tomatoes are done, add the melted butter, and add back in the cooked protein.
- Toss in the noodles, until well coated (add a little pasta water if needed!)
- Sprinkle on the Parmesan cheese and freshly chopped basil.
- Enjoy
Notes
GLUTEN-FREE SUBSTITUTIONS: For those of you who need it, I always like to talk about substitutions to make a meal gluten-free. The only thing you need to worry about for this one is the pasta. Of course, there is a simple substitution by using your favorite gluten-free spaghetti. Our go-to brand is Bionaturae. I can’t even tell a difference at this point (and neither can our guests)!
If you make this, please leave a comment or rate the recipe below! Also, feel free to leave a comment with anything else you want me to make! I love putting my spin on classic recipes or creating new ones!
Tried this recipe?Mention @KirksCookingAndCocktails or tag #kirkscookingandcocktails!