Ingredients:

1 lb Gemelli pasta 

1 1/2 lb Italian sausage, casing removed

1 pint fresh cherry tomatoes, cleaned and cut in half

3 TBSP olive oil

2 cloves garlic, minced

1/2 onion, chopped (about 3 TBSPs)

Salt and pepper to taste 

Grated cheese as needed (preferably Pecorino)

Optional: red pepper flakes

Directions:

Bring a pasta pot with water to a boil.

While the water heats up, proceed as follows.

In a large sauté pan, place olive oil, garlic, onion and red pepper flakes (if using).

Cook on low until garlic and onion are golden.

Add sausage meat in small chunks.

Stir on low until meat is brown, about 5 minutes.

Add cut up cherry tomatoes.

Add salt and pepper to taste.

Stir and cover.

Simmer on low for a few minutes until tomato liquid evaporates, giving the sausage meat a chance to finish cooking.

Stir often to avoid sticking.

Cook pasta according to Al Dente package directions.

Reserve one cup of pasta water before draining gemelli.

Add gemelli and 1/2 cup of pasta water to sausage and tomato sauce.

Stir well.

Allow pasta to absorb flavors by continuing to stir over low heat for 2 minutes.

If pasta gets dry, add the rest of pasta water.

Serve hot with a generous sprinkle of grated Pecorino cheese.

Serves 6.

TIPS:

You can substitute the Gemelli pasta with any other type you prefer. Just make sure to cook Al Dente.

If you don’t eat pork, substitute with Italian style chicken sausage.

If Pecorino is too strong for your liking, use Parmigiano instead. Even better, do what I do: 1/2 and 1/2 combo for optimal flavor.