Caprese pasta with sausage

Yesterday was the first day of the Carolina Beach farmers market. I found two of my favorite things: sausage and cheese.

The mozzarella was made by folks in Kure Beach, and the pork was raised in Burgaw. They made a nice dinner.

Caprese pasta with sausage

1/2 lb. sausage

Red wine and balsamic vinegar (optional)

1/2 lb. pasta (Yes, my rigatoni was homemade! But that’s another post.)

1/2 pint cherry tomatoes

2 cloves garlic, minced

6 basil leaves, chiffonade

Olive oil

Parmesan cheese

Mozzarella, cubed

Place sausages in high-sided pan. Pour in a little red wine, balsamic vinegar and just enough water to come halfway up the sausages. Bring to boil over medium heat. Sausages will turn brown and plump up when cooked. Flip sausages and turn heat to high to reduce cooking liquid. Once water has dissolved, balsamic and wine will turn into a sticky glaze, and sausages will sear on bottom side. Remove from heat and let cool. Slice sausages into bite-size pieces.

Bring separate pot of water to boil. Add handful of salt, and boil pasta until al dente. Strain pasta, reserving some of the cooking liquid.

Toss pasta with sausage, tomatoes, garlic, basil, olive oil and grated Parmesan. Add pasta water if needed.

Spoon pasta onto plates and top with handful of mozzarella cubes.