spaghetti with tomatoes and fresh ricotta

Give Me Meatloaf

This is a recipe that I threw together over a year ago, not paying attention to what ingredients I was adding or how much of anything I was stirring in. Woopsie! But Dave loved it, and has asked me to make it again ever since. So after lots of tries, I think this is the closest I’ve gotten to that original, Sir Dave-approved favorite. And of course, this dish is best when tomatoes are super in season (summer, come ON already)!

Lately I’ve been obsessed with simple pasta dishes, what’s your go-to?

Cook time: 20 minutes
Servings: 5-6

1 lb spaghetti
1.5 lbs mixed fresh tomatoes, sliced (I used a medley that had orange, yellow + red grape tomatoes)
2 minced garlic cloves
1/4 cup olive oil
1 tsp salt
1/2 tsp pepper
1/2 tsp crushed red pepper
1 1/2 cup cooked sausage
1/4 cup grated parmesan cheese

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