-
1
In a large heavy saute pan add the sliced garlic and the clusters of cherry tomatoes.
-
2
Drizzle with the olive oil and season with salt and pepper.
-
3
Put the pan over low-medium heat on the stove top and cook slowly until the tomatoes are just about falling apart and their juices have been extracted into the olive oil forming a nice sauce, about 35 to 40 minutes.
-
4
Bring a large pot of salted water to a boil over medium heat.
-
5
Add the pasta and cook until al dente.
-
6
Reserve 2 to 3 clusters of roasted tomatoes for garnish.
-
7
Discard the vine stems and puree or squash the remaining tomatoes in the pan, with a spoon, so you have nice chunky pieces of tomato in all the delicious tomato juice and olive oil.
-
8
Stir in the sugar.
-
9
This will be the sauce for the pasta.
-
10
In a large saute pan heat a 3-count of olive oil and saute the loose pork sausage until brown and caramelized.
-
11
Remove and set aside on a plate while you cook the zucchini.
-
12
To the same pan add some more olive oil and saute the zucchini until caramelized around the edges, about 2 minutes.
-
13
Add the artichokes and cook for 2 to 3 more minutes.
-
14
Add the sausage back to the pan and toss in pasta and the tomato sauce.
-
15
Mix well over high heat to ensure everything is heated through and evenly coated.
-
16
Transfer to a serving bowl or platter.
-
17
To serve, sprinkle with Parmesan, basil leaves and top with a cluster of roasted cherry tomatoes.
