"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-roasting grape tomatoes for about 10 minutes softens them, concentrates sugars and releases liquid that melds into the pan juices. Making a small incision in each tomato and gently pressing them with a wooden spoon speeds softening and releases juices that mix with sausage drippings to form a light, spicy sauce. Brown sliced hot Italian sausage or chorizo in a large skillet, then cook broccolini with garlic and crushed red pepper flakes. Toss cooked penne with the tomato-sausage mixture, Pecorino Romano, torn basil, and black pepper. Use a large cast-iron skillet; the recipe serves four and takes about 35 minutes active time.
Read at The Mercury News
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