Sundried Tomato and Sausage Pasta

Recipe courtesy of: Stephen Faccidomo
Photo credits: ​Laurie McGowan ​

---

Ingredients: 

• 16 oz. high quality pasta Penne ​, rigatoni spaghetti - your choice
• 1/4 cup MOV Extra Virgin Olive Oil
• 1 lb sweet sausage removed from casing
• 6 garlic cloves thinly sliced
• 3/4 cup chopped fresh basil
• 1/2 tsp NHHS Crushed Red Chili Flakes
• 1/4 cup chopped sundried tomatoes
• 4 Tbsp unsalted butter, cut into pieces
• 1/2 cup freshly grated parmesan cheese
• NHHS Ground Black Pepper & Sea Salt to taste

Directions:

Cook pasta, reserving 2 cups of pasta water.  

In large heavy pan heat olive oil, and sausage breaking it up with a wooden spoon until cooked, about 6-8 minutes. Transfer cooked sausage to plate. 

In same pan, reduce heat to medium and sauté garlic until golden, add ¼ cup chopped basil, pepper flake and cook until basil is wilted, about 1 minute.

 Add sundried tomatoes and ½ cup of pasta water, cook until sun dried tomato is softened, about 3 minutes.

Stir in cooked pasta and 1 cup of pasta water.  Then add butter and cook until butter is melted, and sauce is smooth and creamy.  Add parmesan cheese in small increments, and return sausage adding additional pasta water if needed, and add salt and pepper to taste.

Divide pasta into bowls and top with basil and more parmesan cheese.

Serves 4-6
​​​Enjoy!

---