Fire Island Penne

A few months ago, I started getting Taste of Home magazine.  I don't know whoever blessed me with the subscription, but it is very much appreciated!  If it was you--thank you so, so much.  I am loving it.  There are several recipes I've been waiting to try and this was one of them--it did not disappoint.  I changed a few things up as always, so this is my adapted version.

Fire Island Penne - adapted from Taste of Home, August/September 2010

2 lbs. roma tomatoes, halved lengthwise
3 tbsp. EVOO, divided
3 garlic cloves, minced and divided
8 oz. whole wheat penne pasta
2 cups fresh broccoli
1 lb. Italian sausage links, cut into 1/2 inch slices
Red pepper flakes
Parmesan cheese

Toss the tomatoes with two tablespoons oil and 2 of the minced garlic cloves.  Place them facing down on baking sheet (I used a baking stone).  Bake at 450 degrees for about 15-20 minutes, or until tomatoes are tender.  (The recipe didn't say to, but I removed the split skins as I don't prefer cooked tomato skins.  Once they are roasted, they come off easily!)  Chop tomatoes when cool.

Cook pasta until al dente.  In a separate pot, steam broccoli until crisp tender, being careful not to overcook.  In a large skillet, cook sausage slices in remaining EVOO until cooked through.  Toss sausage with remaining minced garlic, cooked pasta, steamed broccoli, and tomatoes.  Add red pepper flakes to taste.  Sprinkle cheese on top.

This was pretty amazing--we all loved it and it will definitely be appearing on our menu again! 



This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap
Hearth 'n Soul Recipe Swap