This was the winning recipe submitted by our Healthy Homemaker, Sarah Creighton, for our Cooks in the Field contest. This tasty pasta recipe comes together quickly and is packed with flavor. It will satisfy kids and adults alike.
4-5 cups Cherry tomatoes, halved
4 cloves Garlic, choppped
2 large handfuls Fresh basil
2/3 cup + 1 TBS Extra virgin olive oil, divided
Ground black pepper
4 Field Roast Smoked Apple Sage Sausages, chopped into 1 inch chunks
1 lb Linguine
Vegan Parmesan cheese (optional)
The morning of, place tomatoes, basil, garlic and 2/3 cup olive oil in a large non-metallic bowl. Toss well and add salt and pepper. Cover with plastic wrap or lid and let sit at room temperature for at least two hours or 8 hours if you can. (The longer the better!)
The night of, bring a large pot of salted water to a boil. Add linguine and cook it al dente.
Meanwhile, heat 1 TBS oil in a medium sauté pan over medium heat. Cook the sliced Field Roast Smoked Apple Sage Sausages for 4-5 minutes per side, or until crispy and browned.
Drain the pasta and immediately add it to the marinating tomato mixture. Toss well. Add sausage, toss and serve warm.