Recipe provided by Chef Melanie Hammericksen, Double 8 Cattle Company Contributor
- 1 Package Double 8 Cattle Company Fullblood Wagyu Sweet Italian Sausage (casings removed)
- 1 PINT Cherry Tomatoes
- 1 Sweet Yellow Onion (cut julienne)
- 1 CUP Baby Arugula
- 12 OZ Dry Pasta (such as gemelli)
Roasted Garlic Basil Oil
- 1 CUP Grapeseed Oil
- 2 Large Heads Garlic (cut in half horizontally)
- 1 Bunch Fresh Basil (remove leaves from stems, keeping the leaves, and discard the stems)
PREPARING THE ROASTED GARLIC BASIL OIL
Place grapeseed oil in a small pot.
Place cut garlic heads (cut side facing down) in the pot. You can leave the skin on the garlic head.
Heat over medium heat for 5 minutes.
Turn off heat, and let steep for 1 hour.
Squeeze the roasted garlic cloves out of the garlic heads. Discard garlic heads/skin, keeping only the roasted garlic cloves.
Place half of the roasted cloves back in the oil and the other half into a large bowl.
Put the oil and garlic cloves into a blender, add the basil leaves, and blend until smooth. Reserve.
PREPARING THE PASTA AND SWEET ITALIAN SAUSAGE
Boil off pasta until al dente.
Then, toss with enough roasted garlic basil oil to coat the pasta liberally.
Start to heat a medium sauté pan on medium-high heat.
Add enough grapeseed oil to coat the bottom of the sauté pan.
Let the pan get hot, and add the Fullblood Wagyu sweet italian sausage (casings removed).
Break up the sausage as it cooks.
Once the sausage is cooked through, add just the meat to the bowl of cooked pasta (leaving excess oil in the pan).
Heat the pan (with excess oil) up again, and add the cherry tomatoes.
Let the tomatoes get caramelized on all sides. Then, pour the tomatoes over the pasta.
Use the same pan to caramelize the onions. Then, put them in the bowl with the pasta.
Lastly, add the baby arugula to the pasta and toss.
Season to taste with kosher salt and freshly ground black pepper. This dish can be served warm or cold.