Add to delicious Italian pasta, our Roma sausages will sublimate your dish. Not to mention good vegetables to bring back an extra touch of gluttony!
1 box of Penne (454 g)
1 pint (297 g) cherry tomatoes, halved and seeded
4 tbs (60 ml) extra virgin olive oil
1 small onion, diced
ó lb (227 g) ROMA Italian sausage, casings removed
1 small butternut squash, largely diced
1 lb (454 g) oyster mushrooms, sliced thin
Salt and black pepper, to taste
ó cup (50 g) Parmigiano-Reggiano cheese, grated
Pre-heat oven to 220°F. Place cherry tomatoes on a baking sheet.
Dry tomatoes in the oven for 2 hours.
Cook pasta according to package directions.
Heat olive oil in a large skillet over medium heat. Add onions to skillet and sauté for 2-3 minutes or until lightly browned.
Add Italian sausage, brown well and crumble.
Add squash and sear until brown, about 3-4 minutes.
Add ó cup of hot water and simmer 5 minutes until totally reduced.
Add mushrooms to the skillet and sauté for 2 minutes.
Add oven-dried tomatoes and season with salt and pepper.
Add ó cup pasta cooking water. Drain pasta 1 minute short of required cooking time and add to sauce to finish cooking.
Remove from heat and toss with cheese.
