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1
Roast the tomatoes: Preheat oven to 300 F. Cut tomatoes in half.
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2
Place them cut side up on a rimmed baking sheet.
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3
Bake the tomatoes for between 1 hour and 15 minutes to 1 hour and 30 minutes at 300 F. The tomatoes are done when they are shriveled and brown.
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4
Remove from oven.
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5
Allow them to cool on the baking sheet before removing.
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6
In a large skillet, heat the oil over medium heat.
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7
Add shallots and cook until golden brown, about 10 minutes.
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8
Add the garlic and cook for a minute.
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9
Then, add the sausage and a dash of salt and pepper.
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10
Cook until completely browned and crumbled (about 10 minutes).
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11
Add the wine and sage leaves and cook until the wine is evaporated.
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12
Stir in the feta, roasted tomatoes and half the scallions.
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13
Add the chicken stock in 1/4 cup increments as you continue cooking for 5 minutes.
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14
The meat sauce should not be dry or soupy.
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15
You want just enough liquid to keep the sauce moist but not wet.
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16
While making the sauce, cook the pasta as directed on the package.
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17
Drain the pasta and return it to the pot.
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18
Add the meat mixture and cook for 2 more minutes over high heat, stirring to combine the pasta and sauce.
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19
Garnish with the remaining scallions and serve.
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20
Yields 4-6 servings.
