Ingredients:
1/4 lb. pasta (like Rigatoni)
1 pint cherry tomatoes
2 Tbsp. Buona Cucina Garlic Infused Oil (or try Tuscan Herb, Spicy Calabrian Pesto ect..)
1/16 tsp. salt
1/16 tsp. black pepper
2 1/2 fresh basil leaves (or 1 heaping Tbsp. dried basil)
1/2 c. heavy cream
¼ c Buona Cucina Traditional Dark Balsamic Vinegar
1/4 c. Feta cheese
pinch Parmesan cheese, for garnish
4 Italian Sausage links
Directions:
Pasta:
Boil pasta as per directions on box until al dente. Drain and transfer to bowl.
Cut tomatoes in half, and place in small bowl. Wash, dry, and cut basil leaves into thin strips. Combine tomatoes, basil 2 tablespoons olive oil, salt, and pepper and hold for 2 hours before use. Heat heavy bottomed saucepan under medium-low flame. Take sausage out of casings and break apart and fry until cooked. Increase heat and add tomato salad and stir. Add heavy cream to pan and bring to a boil. Add pasta to saucepan and toss with fresh sauce (sauce should just coat pasta). Add balsamic vinegar and basil leaves. Transfer to a service platter or plate individually. Garnish with Feta, Parmesan, and basil leaves.