Linguine With Blistered Sungold Tomatoes, Smoked Sausage, And Basil

1. 1

   Bring a large pot of water to a boil.

2. 2

   While the water comes to a boil, start the sauce: Heat the oil in a 12-inch skillet over medium heat. Add the sausage and cook until it begins to brown, about 7 minutes. Remove and set aside.

3. 3

   Add 2 tablespoons of the salt and bring back to a rolling boil. Add the pasta and cook until al dente according to package directions.

4. 4

   While the pasta cooks finish your sauce. Add the tomatoes to the skillet and cook until they begin to burst, about 6 minutes. Add the garlic and cook until pale golden, about 2 minutes. Add the sausage back to the skillet with its drippings and toss the mixture together.

5. 5

   Add the pasta directly to the skillet and toss, adding in 1/4 cup of pasta water or more (up to 1 cup) as needed to loosen up the sauce. Add in the Pecorino cheese and toss again. Season with salt and pepper.

6. 6

   Plate in bowl and top with basil. Pass Pecorino at the table, if desired.

* Per serving · 4 servings · Values may vary.