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Ingredients
- 3 Pints Cherry Tomatoes halved
- 1/3 C Olive Oil
- 3 tsp Garlic Cloves minced
- 2 Tb Balsamic Vinegar
- 1/4 tsp Crushed Red Pepper
- 1 tsp Salt
- 1 tsp Black Pepper
- 3 Tb Fresh Oregano chopped
- 1 lb Farfalle Pasta
- 1 lb Hot Italian Sausage
- 8 oz Mushrooms sliced
- 1/4 C Capers drained
- 6 oz Feta Cheese
- 1/4 C Pine nuts toasted
- Parmesan Cheese grated
Ingredients
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Instructions
- Preheat oven to 375. Toss the Tomatoes, Oil, Garlic, Vinegar and Crushed Red Pepper, Salt and Black Pepper in a 9×13 glass dish. Roast for 45 minutes. Stir it after the first 20 minutes
- Remove the Roasted Tomatoes from the oven and using an immersion blender give them a quick blend to just break them down Add the Oregano and Capers
- Over Medium-High brown the Sausage. Turn temp to Med-Low and add the Mushrooms
- When you add the Mushrooms to the Sausage drop the Pasta in the salted boiling. Cook for 10 minutes until just tender then drain the pasta and return to the pot over Medium heat and add the Tomato mixture and the Sausage mixture.
- Cook for 2 minutes then stir in the Feta and cook for another 2 minutes
- Serve the Pasta topped with Pine nuts and a sprinkle of grated Parmesan Cheese
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