Harissa Roasted Cherry Tomato Fettucine with Garlic and Fennel Sausages

Ingredients

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
2 tbsp. harissa paste

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 

Preparations

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. 

Once the roasted cherry tomatoes have been removed from the oven, stir through 2 tbsp. of harissa paste. Harissa is a Tunisian chili pepper paste made with roasted red peppers, coriander, cumin, caraway and garlic. It adds a bold peppery note to dishes. Stir well to combine and toss with the hot fettuccine, lemon zest and basil.  

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.