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Lemon Basil Tagliatelle with Sweet Italian Sausage and Roasted Tomatoes

Ready in Prep 30 min Cook 60 min

Ingredients

675 g pkg. Marcangelo Sweet Italian Sausages

Pint (12 oz.) grape tomatoes

4 portions tagliatelle egg pasta nests

2 Tbsp. unsalted butter

¼ cup extra virgin olive oil

1 clove garlic, minced

1 cup sweet onion, thinly sliced

180 g tub mini bocconcini, halved

½ lemon, zested and juiced

¼ cup fresh basil leaves, roughly chopped

Salt and pepper to taste

½ cup freshly grated Parmesan cheese

Cooking Instructions

  1. Preheat the oven to 400°F.

  2. From frozen, place the Sweet Italian sausages on a foil lined baking sheet (makes for easy clean up) and bake for 45 to 50 minutes, turning over with tongs half way through. Transfer sausages to a cutting board to rest for 5 minutes and then slice diagonally into bite-sized pieces.

  3. While the sausages bake, with a sharp knife, halve the grape tomatoes lengthwise and place cut side up on a parchment paper lined baking sheet. Roast for 22 to 25 minutes until tender and slightly wrinkled. Time it so the tomatoes and sausages come out of the oven together.

  4. While the sausages and tomatoes are roasting, bring a large pot of well-salted water to a boil and cook the tagliatelle according to the packages (probably 9 to 10 minutes).

  5. While the pasta is cooking, heat a large non-stick skillet over medium-low heat. Melt the butter and olive oil together. Add the garlic and onion and cook gently, stirring occasionally, for 3-4 minutes until softened. Remove the skillet from the heat.

  6. Drain the tagliatelle and add to the skillet, along with the sliced sausages, roasted tomatoes, bocconcini, lemon zest, juice and fresh basil. With tongs, gently toss the pasta to combine and season to taste with salt and pepper. Serve with grated parmesan for topping.

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