This simple whole wheat pasta recipe is rich with the flavors of garlic-infused roasted tomatoes and savory chicken sausages.
When my kids ask for helping after helping of a new whole wheat pasta recipe, I know that I have hit the nail on the head. And then I give myself a little fist pump and a rather enthusiastic pat on the back. At that point, my kids are rolling their eyes at me in an “Oh, Mum – that’s so embarrassing” kind of way. But that’s okay because they are chowing down on this simple, savory pasta at the same time.
Maybe it’s the chicken sausage – always a hit with the kids – or maybe it’s the tomatoes, sweet from roasting and laced with garlic and oregano. Either way, this dish belongs on your weekday menu.
There are so many available flavor choices for precooked chicken sausages. Something with roasted garlic or sun-dried tomatoes will work beautifully in this recipe.
Preheat the oven to 450 degrees F. Line a baking sheet with foil and lightly coat with cooking spray.
Place the tomatoes in a single layer on the prepared baking sheet. Drizzle the tomatoes with the olive oil, and sprinkle them with garlic, oregano, salt and pepper.
Roast until the tomatoes are slightly shriveled and soft, 15 to 20 minutes. Roughly chop the tomatoes and set aside.
While the tomatoes are roasting, cook the pasta according to package directions. Drain.
Heat a large skillet over medium-high heat and lightly coat with cooking spray. (I used my favorite Everyday Pan for this dish.) Cook the sausages until browned, 7 to 8 minutes.