I let the weather dictate more than just my wardrobe. When I'm doing my menu planning on Saturday or Sunday for the upcoming week, I often look at the forecast to see when we're supposed to have a cold rainy day, which days will be unseasonably hot, etc. Some foods like soups just aren't as yummy when it's hot outside.
Since we're in that lovely time of year when the mornings and nights are chilly but the afternoons are perfectly warm, I've been feeling a bit like that girl who wears a jacket with flip flops and shorts in October - not really sure which aspect of the weather I should embrace.
Some dishes, however, are just the right amount of fresh light flavors blended with cozy comfort food.
This was one of those. I cooked up sausages and sliced them into medallions. Grabbed some some cherry tomatoes fresh from my in-law's garden, sauteed them up in olive oil and butter until they burst and broke down to create a beautiful sauce. I poured it on top of tortellini pasta and served everything on a bed of sauteed spinach. It's so rustic, so straight-forward, and so yummy.
If you want to go vegetarian, you could skip the sausage and still have an amazing meal.
Tortellini in Cherry Tomato Sauce
Yields 4 servings
4 spicy italian sausages
1 pkg. tortellini pasta (any flavor works fine)
25 cherry tomatoes, approximately
2 tbsp. olive oil
1 tbsp. butter
kosher salt and pepper
Slice sausages into medallions. Place the medallions in a hot skillet and allow them to brown, flipping once, until cooked through. Remove sausages and set aside.
Chop the tomatoes in half. Add olive oil and butter to your skillet. Heat it over medium heat; once the butter has melted, toss in the tomatoes. Sprinkle with salt and pepper. Continue to cook, stirring occasionally, until the tomatoes have burst and created a sauce with their juice.
Meanwhile boil the tortellini pasta in a pot of water until it is al dente. Drain; toss the cooked pasta with the tomato sauce. Add in the sausage medallions and serve immediately.