Here’s what we got and where we got it: fresh, frozen cavatelli pasta and parmesian cheese from Delgiorno’s, fresh garlic and white onion from Barr’s Produce, sage and yellow grape tomatoes from Meck’s Produce, red grape tomatoes from Stoner’s Veggies, garlic and burgundy wine turkey sausage from the Turkey Lady (four links). Flowers on the table are from Spring Knoll Farm.
It’s really easy to make – roast the sausage in an oven for about 20 minutes at 375 degrees; put a little olive oil and some turkey broth (I make broth with my Thanksgiving turkey carcass and freeze it in small containers) in a skillet and saute some sliced garlic, chopped onion and chopped sage; cook the pasta in a separate pan.
Add the chopped tomatoes to your skillet, slice the sausage on the bias and add to the skillet – toss it around a little. Add the cooked pasta and toss that around a little. Pull out your bowls – you should enough for 4 servings – divide the pasta into your bowls top with some freshly grated parmesian and a sprig of sage.