Pasta with roasted tomatoes and sausage

2 pints cherry tomatoes, halved 3 1/2 tablespoons olive oil 1 tablespoon chopped fresh thyme Salt and pepper, to taste 4 large sweet or hotchicken or turkey sausages, pricked well 1 pound linguine 1/2 cup grated Parmesan 2 tablespoons chopped fresh parsley

1. Set the oven at 350 degrees. In baking dish, combine cherry tomatoes, 1 tablespoon of the olive oil, thyme, salt, and pepper. Stir well. Roast for 30 minutes or until tomatoes are soft and slightly wrinkled.

2. Meanwhile, in a skillet with an ovenproof handle (cast iron works well), heat 1/2 tablespoon of the olive oil over medium heat. Brown the sausages, turning several times, for 3 minutes. Transfer the skillet to the oven. Continue cooking for 12 to 15 minutes or until meat is no longer pink. Let the sausages cool slightly. Slice them on a diagonal.

3. In a large pot of boiling salted water, cook the linguine, stirring occasionally, for 8 minutes or until it is tender but still has some bite. Drain into a colander; do not rinse.

4. In large serving bowl, combine pasta, the remaining 2 tablespoons olive oil, roasted tomatoes, sausages, cheese, parsley, salt, and pepper. Toss gently.

Allison Boomer