Fresh Roasted Cherry Tomato Fettucine with Garlic and Fennel Sausages
Serves 4 | Crafted with Italian Garlic & Fennel Plant-Based Sausages
- Make it Fresh
- Make it Bold
ABOUT THE FLAVOUR ORIGIN
Making your own roasted tomato sauce with summer’s vine-ripened cherry tomatoes is simple and definitely worth the effort. Whole basil leaves and lemon add a citrusy freshness to this easy pasta that pairs well with the garlic and fennel sausages. You can try the sauce over soft polenta or gnocchi too.
Roasted Cherry Tomato Sauce
1 lb. vine-ripened cherry tomatoes, stems removed (about 3 cups)
½ cup extra virgin olive oil
½ tsp. sea salt
½ tsp. freshly ground black pepper
¾ tsp. red chili flakes
1 tsp. white sugar
3 cloves garlic, thinly sliced
1 sprig fresh rosemary
4 Field Roast Italian Garlic & Fennel Plant-Based Sausages
1 tbsp. olive oil
4 portions fresh or dry fettucine, cooked according to pkg. directions
½ cup fresh basil leaves
2 tsp. fresh lemon zest
Preheat the oven to 400°F.
Place the cherry tomatoes in a single layer in a heavy-duty ovenproof skillet and drizzle with the extra virgin olive oil. Season with salt, pepper, chili flakes and sugar. Add the garlic slices and rosemary sprig, tossing with a spoon to coat evenly. Roast in the oven for 25 to 27 minutes until tomatoes are softened and slightly blistered and some have burst. Remove the rosemary sprig and discard.
Slice each Field Roast Italian Garlic & Fennel Plant-Based Sausage diagonally into 8-10 slices. Heat the olive oil in a large skillet over medium-heat and panfry slices, occasionally turning, until golden and a little crispy, about 5 to 6 minutes.
Place the cooked fettuccine in a large serving bowl and add the roasted cherry tomato sauce, fennel sausage, fresh basil leaves and lemon zest and toss well to combine. Season to taste with salt and pepper. Serve with extra chili flakes if you like it spicy.