This was a pantry and fridge clearing meal. The wonderful fresh sweet flavors of the baby heirloom tomatoes was present in every bite. Dressed light lightly with herbs and olive oil. The recipe below will serve 2.
2 Turkey/chicken based sausages. Available in various flavors, I used a precooked sausage be sure to adjust cooking time if using uncooked sausage.
6 ounces papparedelle pasta.
1 cup baby heirloom (multi color) tomatoes halved.
3 cloves garlic minced.
2 tbsp finely chopped onion.
1 tbsp finely chopped Italian parsley.
2 tsp mince fresh thyme.
Salt and pepper.
2 tbsp extra virgin olive oil separated.
Bring water for pasta to boil.
Heat 1/2 the oil in skillet.
Brown the sausage on all sides 5-8 minutes.
Place the pasta in the boiling water. Read package for cooking time.
Add onion and garlic to pan and saute until softened and slightly browned.
Add tomatoes, salt and pepper to taste. Saute 5-8 minutes.
Remove sausages from pan and reserve.
Drain pasta and place in pasta bowl.
Spoon tomato mixture over pasta, drizzle with remaining olive oil and toss.
Add sausages on top and serve.
The sausage I used was found at Trader Joes. Each link has 21g of protein and only 8g of fat, and they are full of flavor!
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