Creamy Pesto Pasta with Sausage and Roasted Tomatoes

Ingredients

Quantities are for 4 servings.

• 1/2 lb Italian sausage, casings removed
• 1 lb Pasta (penne or fusilli)
• 1 pint Cherry tomatoes
• 4 cloves Garlic
• 1/2 cup Basil pesto
• 1/2 cup Heavy cream
• 2 tbsp Olive oil
• 1/2 cup Parmesan cheese, grated
• 1/4 cup Fresh basil leaves, torn

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cherry tomatoes with 1 tablespoon olive oil, half the garlic, salt, and pepper. Spread on the baking sheet and roast for 20 minutes, until burst and slightly caramelized.
3. Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente, reserving 1/2 cup pasta water before draining.
4. Brown the sausage in a large skillet over medium-high heat, breaking it into crumbles, about 6-8 minutes, until no longer pink (160°F internally).
5. Add the remaining olive oil and remaining garlic to the skillet and cook 1 minute.
6. Lower the heat, add the heavy cream and pesto, and stir to combine.
7. Add the roasted tomatoes, drained pasta, and reserved pasta water as needed to reach the desired consistency.
8. Toss everything together, stir in the Parmesan, and top with fresh basil.