Cherry Tomato & Sausage Homemade Pasta

Ingredients:

For the Pasta:

• 200 grams all-purpose flour or double zero flour
• 2 eggs
• 1 tsp salt

For the Sausage:

• 1/2 lb Italian chicken sausage
• 1 tsp Italian seasoning
• 1 tsp fennel seeds
• 1 tsp red pepper chili flakes

For the Cherry Tomato Confit:

• 12 oz cherry tomatoes
• 6 garlic cloves
• 1/2 large white onion or shallot
• 2 sprigs of rosemary
• 1/4 cup olive oil
• Salt and pepper to taste

Optional:
1 tbsp heavy cream

Instructions:

1. Preheat the oven to 300°F.
2. In a baking dish, combine the ingredients for the tomato confit and bake at 300°F for 1 hour.
3. While the confit is baking, prepare your pasta dough. In a stand mixer, mix the flour and salt in the bowl, then create a well in the center for the eggs.
4. Mix the dough on medium speed for about 3 to 5 minutes, or until it is round and smooth. You’ll know it’s done when you press your finger into the dough and it bounces back.
5. Wrap the dough in plastic wrap and let it rest for at least 30 minutes. After resting, roll out the dough until it’s thin enough to see your fingers through it. Cut the dough into your desired pasta shape and cook it, saving about 1/4 cup of pasta water.
6. Once the pasta is cooked, set it aside until ready to use.
7. For the sausage, combine the ingredients in a small bowl and brown in a skillet until fully cooked. Set aside until ready to use.
8. Once the cherry confit is baked and slightly cooled, remove the rosemary sprigs and use an immersion blender to puree it into a sauce.
9. In a skillet, combine the sauce and 1/4 cup of the reserved pasta water to create your pasta sauce. For a creamier sauce, add about 1 tablespoon of heavy cream. Stir in the sausage and cooked pasta and cook for about 5 minutes over low to medium heat.
10. Top with Parmesan cheese and red pepper chili flakes

Enjoy!