"With a bit of slow cooking, those impossibly pert, shiny tomatoes relax and soften, releasing their juices to mingle in a deeply satisfying dish. A supporting cast of bold ingredients rounds out the mix. In this skillet dinner, spiced sausage, tender broccolini spears and piquant cheese join forces with the tomatoes. For a midwinter pasta dish, it doesn't get brighter or more satisfying than this."
"All you need is a little time to pan-roast the tomatoes, about 10 minutes in total. As they cook, the tomatoes morph into squidgy versions of themselves, concentrating their sugars and flavor while releasing liquid that melds into the pan juices. To speed the softening process, start by making a small incision in each tomato with a paring knife. As they cook, use a wooden spoon to gently press them, coaxing out their juices, which combine with the sausage drippings to form a light, spicy sauce."
Pan-roasted grape tomatoes are cooked about ten minutes until they soften, release juices, and concentrate sugars and flavor. Pierce each tomato before cooking and gently press them with a wooden spoon to coax out juices. Brown sliced hot Italian sausage or chorizo in a large skillet, then remove and reserve some drippings. Add broccolini, garlic, crushed red pepper, and salt; return sausage and tomatoes to the pan to combine. Cook penne until al dente and toss with the pan mixture, Pecorino Romano, torn basil, and black pepper. Serve with extra Pecorino sprinkled on top. Total active time is 35 minutes; serves four.
Read at www.mercurynews.com
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