9ouncesfettuccine, to make it gluten-free I used Cappello's fresh gluten-free pasta
1-½cupsheirloom cherry tomatoes
1tablespoonextra virgin olive oil, divided
2-3medium cloves of garlic, not peeled
1fresh medium Italian chicken sausage
3-4cupsfresh spinach
Pinchof red pepper flakes
Salt & pepper, to taste
2-4ouncesburrata cheese
6-8large leaves basil, sliced thin
INSTRUCTIONS
Preheat the oven to 400°F.
Place the tomatoes and garlic cloves on a parchment-lined baking sheet and toss with 1 teaspoon of olive oil and about ¼ teaspoon of salt. Roast the tomatoes and garlic for 10-15 minutes, tossing halfway through.
While the tomatoes roast, bring a medium pot of water to boil.
Heat the remaining 2 teaspoons of olive oil over medium-high heat in a large skillet.
Removing the sausage from its casing, cook the sausage, breaking it into bite-sized chunks, until nearly cooked through. Add the fresh spinach and red pepper flakes, and cook, stirring, until the spinach melts and the sausage is completely cooked. Season to taste with salt and pepper.
When it's done roasting, remove the garlic cloves from their peel, by pinching it slightly from the top. Chop the garlic and toss it with the sausage and spinach.
Once the water is boiling, cook the pasta according to its directions, until al dente.
Toss the cooked and drained pasta with the sausage, spinach, and garlic.
Divide the pasta and sausage between two bowls, and cover it with roasted cherry tomatoes. Dot with creamy burrata cheese and sprinkle fresh basil on top.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.