Spaghetti Con Salsiccia E Pomodorini

Ingredients

Spaghetti

12 ounces

Italian sausage

1 pound, casings removed

Cherry tomatoes

2 cups, halved

Garlic

4 cloves, minced

Olive oil

2 tablespoons

Red pepper flakes

1/2 teaspoon (adjust to taste)

Fresh basil

1/2 cup, chopped (plus extra for garnish)

Salt

to taste

Black pepper

to taste

Parmesan cheese

1/2 cup, grated (plus extra for serving)

Instructions

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes.
3. Add the minced garlic and red pepper flakes to the skillet, sautéing for an additional minute until fragrant.
4. Stir in the halved cherry tomatoes, cooking for 5-7 minutes until they soften and release their juices.
5. Season the mixture with salt and pepper to taste. Stir in the chopped basil.
6. Add the cooked spaghetti to the skillet, tossing it with the sausage and tomato mixture. If the pasta seems dry, add some reserved pasta water to achieve the desired consistency.
7. Serve hot, garnished with grated Parmesan cheese and additional basil.