Irresistible rustic pasta sauce
Actually it's Chef Michael's Smith's pasta, but I call it Megan's pasta, after our friend Megan Turnbull. She made this the first night we arrived at her place in Jasper and I had three helpings plus leftovers the next day.
Preheat your oven to 400°F (200°C). Toss the tomatoes, onions, garlic, sausages, and olive oil together. Season to your taste with salt and pepper. Transfer to a roasting pan and place in the oven. Roast until the tomatoes, onion, and sausages are lightly brown and smell amazing, 30 to 45 minutes.
When the tomatoes are nearly done, bring a large pot of salted water to a full rolling boil. Dump in the penne and cook until al dente. Reserve some of the cooking liquid for later.
While the pasta is cooking, stack a tall pile of basil leaves, roll it into a tight cylinder, and slice as thinly as possible. Slice the green onions as well.
Prep time: 60 minutes