WHAT YOU NEED:

• 1 16oz package of pasta of your choice (we used Jovial egg tagliatelle and it was delicious)
• 1/4 cup Italian parsley, finely chopped
• 1/4 cup pine nuts, lightly toasted (walnuts also work well here!)
• 2 cups fresh cherry tomatoes
• 3/4 pound Italian sausage
• 1 tablespoon of olive oil
• 3+ cloves of garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1+ teaspoon sea salt (to taste), plus more for pasta water
• 2 tablespoons butter
• 1/2 cup fresh grated parmesan

*Note: if you want to make this one vegetarian, just skip the sausage and it’s still a delightful, nourishing meal!

WHAT YOU DO:

Preheat oven to 400F; spread tomatoes on a parchment-lined baking sheet, drizzle with olive oil, and sprinkle with 1 teaspoon each of oregano, sage, thyme, and sea salt. Roast for 15+ minutes, until bursting (we do this in our toaster oven and it’s extra easy).

Add pine nuts and chopped parsley to a bowl and mix until combined; set aside.

Bring filtered water to a boil in a large pot, adding a sprinkle of sea salt; once boiling, add your pasta and cook according to directions.

Set a pan to medium-high heat and cook your sausage until cooked through.

Once your pasta is done, strain, reserving at least 1 cup pasta water and then return the pot to heat, add the butter and garlic, and stir until fragrant (but not burnt) and then remove from burner.

Now, move the pasta to the pot with the garlic and butter, adding 3/4 cup pasta water, stirring gently to coat the pasta with butter mixture; then add the cheese, and a sprinkle of sea salt (to taste), and continue stirring until creamy and well combined, adding more pasta water if needed.

Now plate your pasta into four bowls, top each with sausage and cherry tomatoes, and then sprinkle the parsley and pine nut mixture over the top.

Add extra grated parmesan if desired (oh, yes), serve warm, and ENJOY!