Semi-dried tomatoes are still fairly new to the American market—have you heard of them? If not, keep an eye out at your store; you might find them at the deli counter. They offer the strong sun-dried tomato flavor we love but are less dry and brittle. They don’t need reconstitution and are tender to bite into.
Pairs well with Classic Martini.
Featured in Rachael Ray's Meals in Minutes.
Preheat oven to 450F, rack at mid oven.
Cover a baking sheet with foil for easy clean-up.
Heat a large pot of water to boil for pasta.
Place ¾ of the tomatoes in a food processor with nuts, 2 cloves garlic, basil, oregano, red or black pepper and vinegar, pulse to finely chop into a paste, stream in EVOO to make a smooth thick sauce. Add the cheese and pulse 2-3 times, transfer to a large serving bowl.
Arrange the broccolini, shallots, chilies and remaining garlic on a baking sheet and coat with spray oil, season with salt and pepper. Pierce the sausages and place on top, roast about 20 minutes until juices run clear.
Cook pasta in salted water 1 minute less than package directions when sausages are mid-way in oven time.
Add ¾ cup cooking water to pesto, drain pasta and toss 1 minute and top with remaining tomatoes and a few more leaves of basil.
Cut sausages and transfer broccolini to a platter or plates and top with sausage.
