Baked Boursin Tomato Pasta with Chicken Sausage and Spinach

25 min · 4-6 servings · easy · Italian-American

Ingredients

• 2 pints cherry or grape tomatoes
• 12 oz (340 g) cooked chicken sausage, sliced into coins
• 6-8 cloves garlic, peeled, whole
• 1-2 wheels (5.2 oz / 150 g each) Boursin cheese, garlic & fine herbs
• 3 tbsp olive oil
• salt and pepper, to taste, plus salt for pasta water
• 1 lb (450 g) short pasta, such as radiatori or rotini
• 1/2 cup reserved pasta water, plus more as needed
• 5 oz (140 g) baby spinach
• grated Parmesan, for serving (optional)
• fresh basil, chopped, for serving (optional)

Method

1. Roast
2. Heat the oven to 400°F (200°C) and line a sheet pan with parchment. Arrange the 2 pints tomatoes, 12 oz (340 g) sliced chicken sausage, 6-8 cloves garlic and 1-2 wheels (5.2 oz / 150 g each) Boursin on the pan, drizzle with 3 tbsp olive oil and season with salt and pepper.
3. Roast 15-20 minutes, until the tomatoes burst and the sausage and cheese are golden and caramelized.
4. Cook the pasta
5. Meanwhile, boil the 1 lb (450 g) pasta in well-salted water until al dente. Reserve 1/2 cup pasta water, then drain.
6. Toss
7. Return the pasta to the pot and scrape in everything from the sheet pan. Add a splash of pasta water and the 5 oz (140 g) spinach, then toss until the cheese turns creamy, the tomatoes break down and the spinach wilts; add more pasta water if needed.
8. Serve topped with grated Parmesan and chopped basil, with a Caesar salad on the side.

Tips

• Use two wheels of Boursin for an extra creamy, cheesy sauce.
• The video says about 10 minutes in the oven; oven temperature and a 15-20 minute roast are assumed so the tomatoes fully burst and caramelize.
• Use precooked chicken sausage so it only needs browning in the oven.
• Start the pasta water while the pan roasts so everything finishes together, and don't forget to salt it.
• A simple Caesar salad on the side rounds this out into a full dinner.