I still have a few stragglers on my counter; tomatoes that continue to turn red on the vine of our last in-ground tomato plant (seemingly to spite the pumpkins that sit watch over their turf). At this point, my desire to slice these last fruits of summer and eat them topped with nothing but salt has gone the way of the 9 o-clock sunset. And if I don’t want to eat them fresh, the most logical thing is to quickly stew them — a method that hides the potential weaknesses of an October tomato.

With a gently stewed tomato, I can think of no better partner than good Italian sausage — making this an easy weeknight dinner that comes together quickly. The dish will suffice or sing, depending on the quality of your sausage — so splurge on locally-made if you can find it.

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Pasta with Italian Sausage and Fresh Tomatoes
serves 3-4

• olive oil
• 1/2 pound (about 2 links) fresh Italian sausage
• 1 medium onion, sliced
• 2 cloves garlic, minced
• about 1 pint roma or cherry tomatoes, or 2-3 slicers, chopped  (seeded if large)
• salt and pepper to taste
• 3/4 pound short pasta (bowties, rotini, penne)
• fresh-grated parmesan
• chopped fresh parsley, for garnish

Fill a large saucepan or dutch oven with water and bring to a boil.

Meanwhile, heat 1 Tbsp olive oil in a large skillet over medium heat. Remove the sausage from its casing, and crumble into the saucepan. Cook until lightly browned, breaking up with a wooden spoon, until fully cooked (about five minutes). Remove the sausage to a plate, and pour off all but a couple tablespoons fat from the pan (you might not have to pour off any, if your sausage was on the lean side).

Add the onions to the pan, and cook until beginning to soften but not brown. Add the garlic and cook for about 30 seconds, until fragrant. Add the tomatoes plus salt and pepper to taste; reduce the heat to low, and let cook gently for about 10 minutes.

In the meantime, when your water has come to a boil, add salt (1 Tbsp for every 5 quarts) and cook your pasta to al dente. Drain well.

You’ll know your sauce is ready when the tomatoes are soft and cooked down a little; just add your pasta and cooked sausage right to the skillet, and toss to coat. Serve, topped with parsley, grated parmesan, and a drizzle of olive oil.

Tagged in: Delicious!, Fresh Tomatoes, Italian Sausage, Pasta