Orecchiette with Roasted Tomatoes and Sausage

Preheat oven to 325ºF and roast tomatoes for 30 minutes. Remove from the oven and allow to cool. (I make these just about every week for snacking on or adding to salads—they are amazing cold.)

Bring a salted pot of water to boil for the pasta and cook pasta according to package instructions for al dente.

Meanwhile, sauté onions over medium heat in olive oil until tender. Add in garlic and cook for an additional 2 minutes; scrape onions and garlic into a bowl and set it aside. Add sausage to pan, raise the heat to medium-high, and cook the sausage until it is almost done. Add in wine and cook for another 3 minutes. Lower the heat to low, add onions and garlic back in, then add the butter and spices and toss well. Add in the parsley, cheese and adjust seasoning if necessary. Toss well. Plate and serve.

Notes:
The addition of truffle salt brings this dish to a whole new level and a little truffle salt goes a long way. It’s a great addition to any pantry; try it on oven fries, eggs, pizza, potatoes and more!
This is an easily customized dish. Add in some spinach or kale, replace the onion with a leek or scallions, make it meatless. Your call!