Fresh summer tomatoes are, of course, awesome in pasta. Light chicken sausage is as well. …And to change things up, rosemary! Rosemary is absolutely phenomenal in pasta. I so love this pasta.
This simple, healthy spaghetti dish is a seasonal favorite of ours, and this recipe works with whatever tomatoes are currently ripe and available to you – you can see I used both yellow and ugly ripe tomatoes in the bowl above. Then a hint of acid from the wine, the touch of garlic, and fruity olive oil (I recommend using the good stuff for this recipe) tie it all together. And OHmigerd the rosemary just makes this perfect! This is sooo good.
So when you’re at the farmer’s market and spot those beautiful summer tomatoes, keep this recipe in mind. Then you can make this big ole bowl of love too.
- 1/2 T extra virgin olive oil
- 1 (12 oz) pkg cooked chicken Italian sweet sausage (such as Adelis brand), sliced in 1/2-inch slices
- 1 small onion, diced
- 1 clove garlic, minced
- 1 T fresh rosemary leaves, chopped
- 3 medium tomatoes, seeded and roughly chopped
- ½ c dry white wine
- kosher salt
- fresh cracked pepper
- 1/2 lb (8 oz) spaghetti
- extra olive oil for drizzling
- In a pot of heavily salted water, cook the spaghetti to al dente according to package directions.
- Meanwhile in a large saute pan, brown the sausage in the 1/2 T olive oil over high heat. Add the onion, garlic, and a pinch of salt, and saute until the onion is translucent. Deglaze the pan with the wine, and cook until liquid is reduced by half. Remove from the heat. Add the tomatoes and rosemary and toss to warm the tomatoes. Season with salt and pepper to taste. Toss with cooked spaghetti. Serve with a little olive oil drizzled over. Yield: 4 servings.