Spaghetti with Semi-Dried Tomato Pesto

& Roasted Broccolini with Sausages

Serves: 4

Ingredients:

1 ½ cups drained semi-dried tomatoes OR pour boiling water over sundried cherry tomatoes or sundried tomatoes and soak to soften 7-8 minutes, rinse and drain 

¼ cup toasted pine nuts

6 cloves garlic, crushed

4-5 leaves basil, torn

1 t dried oregano  

1 t red pepper or black

1 T wine vinegar or lemon juice

About ¼ cup EVOO

1 cup pecorino cheese

3 bundles of broccolini, ends trimmed and larger stalks halved lengthwise  

2 shallots, sliced lengthwise

2 Fresno chilies or red finger chilies, thinly sliced

Non-aerosol olive oil cooking spray

1 ½ pounds hot and sweet sausage combined 

1 pound spaghetti

Directions:

Preheat oven to 450, rack at mid oven.

Cover a baking sheet with foil for easy clean-up. 

Heat a large pot of water to boil for pasta.

Place ¾ of the tomatoes in food processor with nuts, 2 cloves garlic, basil, oregano, red or black pepper and vinegar, pulse to finely chop into a paste, stream in EVOO to make a smooth thick sauce.  Add cheese and pulse in 2-3 times, transfer to large serving bowl.      

Arrange the broccolini, shallots, chilies and remaining garlic on baking sheet and coat with spray oil, season with salt and pepper.  Pierce the sausages and place on top, roast about 20 minutes until juices run clear.

Cook pasta in salted water 1 minute less than package directions when sausages are mid-way in oven time.  

Add ¾ cup cooking water to pesto, drain pasta and toss 1 minute and top with remaining tomatoes and a few more leaves of basil. 

Cut sausages and transfer broccolini to platter or plates and top with sausage.