If you are looking for a pasta dish that is fresh, delicious and perfect for the hot days of summer this is it. Summer bolognese is a lighter version of the classic tomato laden bolognese sauce popular throughout the US. It's a no-fuss pasta dish that features fresh tomatoes, basil and kalamata olives along with sausage and pecorino cheese.
(adapted from Donna Hay)
1lb angel hair
¼ cup olive oil
1 lb Italian sausage, casings removed
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
½ cup dry white wine
2 tablespoons red wine vinegar
1 lb cherry tomatoes, halved
½ cup Kalamata olives
2 tablespoons fresh basil, minced
finely grated pecorino cheese
Cook the pasta in a large pot of salted boiling water for 10–12 minutes or until al dente.
In the meantime heat olive oil in a large, skillet over high heat. Add the garlic, sausage and crushed red pepper flakes. Cook, for 6–8 minutes or until sausage is browned breaking up large pieces with a wooden spoon. Add the tomato paste and cook for 4–5 minutes. Add the wine and vinegar and cook, stirring occasionally, until the liquid is reduced slightly. Add the tomatoes and olives.
Pour sauce over pasta and toss to combine. Top with fresh basil and sprinkle with pecorino cheese to serve.