Who hasn’t wistfully bought a package of plump grape tomatoes in the dead of winter, fully aware that their flavor will likely be muted, if present at all? We’ve all been there, and this recipe is the remedy to any buyer’s remorse.
With a bit of slow cooking, those impossibly pert, shiny tomatoes relax and soften, releasing their juices to mingle in a deeply satisfying dish. A supporting cast of bold ingredients rounds out the mix. In this skillet dinner, spiced sausage, tender broccolini spears and piquant cheese join forces with the tomatoes. For a midwinter pasta dish, it doesn’t get brighter — or more satisfying — than this.
All you need is a little time to pan-roast the tomatoes, about 10 minutes in total. As they cook, the tomatoes morph into squidgy versions of themselves, concentrating their sugars and flavor while releasing liquid that melds into the pan juices.
To speed the softening process, start by making a small incision in each tomato with a paring knife. As they cook, use a wooden spoon to gently press them, coaxing out their juices, which combine with the sausage drippings to form a light, spicy sauce.
Skillet Pasta With Roasted Tomatoes, Sausage and Broccolini
Active time: 35 minutes
Total time: 35 minutes
Special equipment: large cast-iron skillet
Yield: Serves 4
INGREDIENTS
12 ounces grape tomatoes
1 tablespoon olive oil
10 to 12 ounces hot Italian sausages or chorizo, sliced 1/2 inch thick
8 ounces broccolini, ends trimmed, cut in 1 1/2-inch pieces
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
12 ounces penne
1/3 cup packed finely grated Pecorino Romano cheese, plus extra for sprinkling
1/4 cup basil leaves, roughly torn
Freshly ground black pepper
DIRECTIONS
Pierce the tomatoes with the tip of a paring knife. Transfer to a bowl.
Heat the oil in a large skillet over medium heat. Add the sausages in one layer, in batches if necessary. Brown on both sides, 6 to 8 minutes. Transfer to a plate.
Pour off all but 2 tablespoons fat from the skillet. Add the tomatoes and cook until they begin to collapse and release their juices, about 10 minutes, stirring and gently pressing occasionally with a wooden spoon.
Add the broccolini and stir until bright in color and crisp-tender, 3 to 4 minutes. Add the garlic, red pepper flakes and salt. Stir until fragrant, about 30 seconds more. Remove the skillet from the heat while you cook the pasta.
Bring a large pot of salted water to a rolling boil. Add the penne and cook until al dente, according to package instructions. Drain the penne, reserving about 1/2 cup cooking water.
Add the penne to the skillet and stir to combine. If the pasta is dry, add a few tablespoons of the reserved water. Stir in the cheese and basil. Divide between serving plates and serve with additional grated cheese for sprinkling. Top with freshly ground black pepper to taste.
Lynda Balslev is an award-winning writer, cookbook author and recipe developer based in Northern California. Visit TasteFood at TasteFoodblog.com.
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