Creamy Sausage and Roasted Tomato Pasta by Itsnormalfood

Ingredients

• 450g (1 lb) italian sausage, casings removed
• 500g (1.1 lb) roma tomatoes
• 1/2 shallot, minced
• 2 cloves garlic, minced
• 6 oz tomato paste
• 1/2 cup dry white wine
• 3/4 cup heavy whipping cream
• 1 cup parmesan cheese, freshly grated
• 400g (14 oz) pasta of choice
• 3 tbsp olive oil
• 1/2 tsp chili flakes
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper (adjust to taste)

Instructions

1. Preheat oven to 400°F (200°C). Place tomatoes on a baking sheet, drizzle with olive oil, salt, and pepper, and roast for 20-30 minutes until soft.
2. Remove tomato skins once cooled, then set the roasted tomatoes and their juices aside.
3. Heat olive oil in a large pan over medium-high heat. Add sausage meat, breaking it into small pieces, and cook until browned, about 5-7 minutes.
4. Add minced shallot and garlic to the pan with the sausage fat and sauté for 1 minute until fragrant.
5. Stir in the tomato paste, coating the meat thoroughly, and cook for 5 minutes to caramelize.
6. Deglaze the pan with white wine, scraping up any browned bits, and simmer until the liquid is reduced by half.
7. Add the roasted tomatoes and their juices to the pan. Season with salt, pepper, and chili flakes, and simmer for 20 minutes to reduce the sauce.
8. Stir in the heavy cream and cook for 2 minutes until incorporated.
9. Toss in cooked pasta, grated Parmesan, and a splash of reserved pasta water, stirring vigorously until the sauce is creamy and coats the noodles.