Wagyu Hot Italian Sausage Garden Tomato Pasta Recipes

ONE POT ITALIAN SAUSAGE PASTA

Steps:

• To a large skillet at least 4-inches deep or large pot, add the sausage, 1 to 2 tablespoons olive oil if desired, and brown sausage over medium high heat. Crumble sausage as it cooks; do not drain.
• Add the garlic, optional oregano, stir, and cook for about 1 minute, or until fragrant; stir nearly constantly.
• Add the tomatoes, water, pasta, stir, cover the skillet with a lid, reduce the heat to medium low, and simmer for about 15 minutes, or until pasta is al dente and the water has incorporated. Stir once midway through cooking, paying attention to the pasta on the bottom of the skillet so it doesn't stick (this is why I recommend olive oil, even with sausage).
• Turn off the heat, add the sour cream, and stir to combine.
• Add the Parmesan cheese and stir to combine.
• Add the basil, pepper if desired (I didn't need to add salt), and stir to combine. Serve immediately.

WAGYU HOT ITALIAN SAUSAGE & GARDEN TOMATO PASTA

Steps:

• PREPARING THE GARDEN TOMATO SAUCE: Preheat the oven to 425°F. Score the large garden tomatoes through the top/core, making an "x" through the skin of the tomato. Place the tomatoes on a baking sheet lined with parchment paper. Add the sweet onion pieces, smashed garlic cloves, and sprigs of fresh oregano to the baking sheet. Drizzle some olive oil over the tomatoes. Sprinkle the red pepper flakes over the tray, and season everything with kosher salt and freshly ground black pepper. Place the baking sheet in the preheated oven. Roast for about 35 minutes until the tomatoes are just beginning to char on the bottom. Make sure to rotate the tray half way through the cooking process. Remove the tray from the oven, and let the tomatoes cool. Peel off the tomato skins with a paring knife. Remove the oregano sprigs from the tray, and run the peeled tomatoes and garlic mixture through a food mill. Season to taste with kosher salt and freshly ground black pepper. Transfer the tomato and garlic mixture to a stainless steel pan on the stove. Cook on low for 45 minutes, while stirring occasionally. Add in the chiffonade basil, and season to taste with kosher salt and freshly ground black pepper. Set aside.
• PREPARING THE FULLBLOOD WAGYU HOT ITALIAN SAUSAGE, ONIONS, AND TOMATOES: Heat a large stainless steel sauté pan with a small amount of grapeseed oil. Once hot, add the Fullblood Wagyu ground hot Italian sausage in chunks. While the hot Italian sausage is browning, break up the large pieces with a wooden spoon. Once the Wagyu sausage is cooked, remove it with a slotted spoon and place it on a plate. Set the meat aside. Leave the Wagyu fat in the pan on the heat. Add the julienned sweet onions and kosher salt to the pan. Start to caramelize the onions. Once the onions start to brown, add the sherry cooking wine. With the wooden spoon, scrape the bottom of the pan to get up any of the delicious bits. Cook the onions for 10 minutes longer or until all of the wine is absorbed and the onions are caramelized. Take the pan off the heat, and add the freshly ground black pepper and cherry tomatoes to the pan. Add the Fullblood Wagyu hot Italian sausage back to the pan. This is your hot Italian sausage and tomato mixture.
• PREPARING THE PASTA: Cook the dry cavatappi pasta to al dente according to the package instructions (usually takes 9-12 minutes to cook/boil in salted water).
• FINAL STEPS: Toss the cooked pasta with the warm garden tomato sauce. Season to taste with kosher salt and freshly ground black pepper. Portion the pasta onto plates, and top with the Fullblood Wagyu hot Italian sausage and tomato mixture. Garnish with chiffonade basil leaves, and serve warm. Enjoy!