Living in Alberta, we know that the May long weekend can be a gamble. Either we’ll be having a backyard dinner party with friends while the sun is shining or we’ll be stuck inside due to rain or snow. This province’s weather certainly keeps us on our toes.
This pasta dish can be made a little extra summery by grilling the scallions and wrapping the tomatoes and garlic up in some tinfoil and cooking them on the top rack of your barbecue, but when the weather fails you, the oven will do just fine.
1 bunch scallions
2 teaspoons canola oil
2 garlic cloves, thinly sliced
1 cup mild Italian sausage meat
1/4 cup white wine
1 tablespoon unsalted butter
16 cherry tomatoes, halved
1 teaspoon fresh lemon juice
1/2 teaspoon ground black pepper
salt, to season
5 cups cooked spaghetti
Preheat oven to 400 degrees.
Place scallions on baking sheet and roast until tender and slightly charred, about 15 minutes. Remove and allow to cool slightly then give them a rough chop.
While that’s roasting, heat canola oil in a large pan on medium-high heat. Add garlic and cook until fragrant, a couple minutes or so.
Add sausage meat and continue to cook, stirring occasionally to help break up meat into small chunks.
Once cooked through, deglaze pan with wine, add butter, tomatoes, lemon juice and pepper and let simmer until tomatoes break down and a thick sauce is formed, about 8-10 minutes.
Add charred scallions to the pan, season to taste with salt. Place desired amount of pasta in pan (i.e. less pasta means more saucy, more pasta means less saucy) and toss until coated in sauce.
Prep Time: 5 Minutes
Cooking Time: 25 Minutes
Total Time: 30 Minutes