Instructions
Step 1: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
Step 2: Reserve 1/4 cup of pasta water, then drain the pasta and set aside.
Step 3: Heat olive oil in a large skillet over medium-high heat.
Step 4: Add the sliced sausage and cook until browned and slightly crispy on both sides.
Step 5: Reduce the heat to medium and add the butter and minced garlic to the skillet.
Step 6: Stir in the cherry tomatoes, salt, black pepper, paprika, and red pepper flakes.
Step 7: Cook for 3 to 4 minutes until the tomatoes soften slightly.
Step 8: Add the cooked pasta to the skillet and toss everything together.
Step 9: Pour in a little reserved pasta water to help create a light sauce.
Step 10: Stir in the Parmesan cheese and chopped parsley until evenly combined.
Step 11: Serve hot with extra Parmesan cheese and freshly cracked black pepper if desired.
Storage and Reheating Tips
Store leftover pasta in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet over medium heat with a splash of water or broth to keep the pasta moist.
Microwave individual portions in 30-second intervals, stirring between each interval.
This pasta can be frozen for up to 2 months in a freezer-safe container. Thaw overnight before reheating.
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