Chuck and I are currently loving the flavor of roasted garlic (I made a roasted garlic mayo about a month ago and I swear he fell in love with me all over again!) - something about the sweet, mild flavor is just delicious. So when I saw this recipe I saved it right away.
I made several changes to the original recipe, which I am very happy with, mainly adding some crumbled Italian sausage and fresh mozzarella cheese. This pasta is full of flavor and the roasted garlic flavor is just right paired with the tomatoes, onions, and two cheeses. Another yummy addition would be some sundried tomatoes (and basil, which I forgot).
1/2 pound tubular pasta (I used rotini but I would suggest penne)
Preheat the oven to 400 degrees F. Line a large baking sheet with foil.
Place the garlic, tomatoes, and onion on the baking sheet. Whisk together the vinegar and olive oil in a small bowl and use a pastry brush to spread over vegetables. Sprinkle with salt and pepper. Roast for 30-35 minutes, or until garlic is browned and mushy and other vegetables are slightly charred.
Meanwhile, bring a medium pot of water to a boil, cook pasta according to package directions. Drain and set aside.
Heat a large skillet over medium-high heat. Crumble the sausage and cook thoroughly; remove to a paper towel to drain. Wipe out skillet with paper towel.
Once vegetables are done, remove from oven and transfer to skillet the sausage was cooked in. Remove the garlic cloves from the skin. (You may need to wait a little bit for the garlic to cool enough to handle.) Mash the garlic and tomatoes if desired with a fork.
Add pasta, sausage, and Parmesan cheese to skillet. Mix until pasta is coated, adding extra olive oil as needed. Gently mix in the mozzarella and garnish with basil. Transfer to a large bowl and serve immediately.