Oven Dried Tomatoes
Have a bumper crop of tomatoes? Try slow drying them in the oven.
We make this pasta dish when we have oven-dried tomatoes from the summer bounty on hand. Flavorful, fresh local sausage from Rosie Belle Farm, Wedge Oak Farm and Ladies of the Lamb make this a quick yet, impressive pasta dinner.
Ingredients
- 12 ounces dried short pasta, such as cavatappi or fusilli
- 12 ounces lamb, duck or pork sausage
- 1 cup roasted dried tomatoes
- 2 cups fresh spinach or arugula
- 2 ounces grated Parmesan cheese
Instructions
1. Cook pasta in salted water until al dente. Drain.
2. Saute sausage with roasted or sundried tomatoes until done, about 10 minutes. Add hot pasta and fresh spinach to skillet. Cook 1 minute. Sprinkle with grated Parmesan.
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