ausage links, tomatoes, garlic and peppers roast on a sheet pan with two blocks of garlic and herb Boursin melting right in the middle. Everything gets stirred together with cooked pasta into one creamy sauce, finished with fresh spinach. One pan to roast, one pot to toss, and dinner is done.
2 packages sweet Italian sausage links (8 links total)
3 small heirloom tomatoes, diced
2 cups cherry tomatoes, left whole
8 garlic cloves, peeled, smashed, but left whole
2 yellow bell peppers, sliced
2 blocks garlic and herb Boursin cheese
3 tbsp olive oil, for drizzling
1 tsp salt
1/2 tsp cracked black pepper
16 oz pasta of your choice
4 cups fresh spinach
Preheat and prep. Preheat the oven to 400°F. Line a sheet pan with parchment paper or foil.
Build the sheet pan. Arrange the sausage links, diced tomatoes, cherry tomatoes, garlic cloves and sliced bell peppers around the sheet pan. Place the Boursin blocks right in the center. Drizzle everything with olive oil and season with salt and pepper.
Roast. Bake for 35 to 40 minutes, until the sausage is cooked through, the vegetables are softened, and the Boursin is melted and golden on top.
Cook the pasta. While the sheet pan is in the oven, cook the pasta in a large pot of salted boiling water according to the package directions. Before draining, reserve about a cup of the pasta water. Drain the pasta.
Cool and slice the sausage. Let the sheet pan cool slightly, then slice the sausage links into bite-size pieces.
Combine everything. Transfer the pasta into a big pot or Dutch oven. Add the sliced sausage and everything from the sheet pan, including the tomatoes, garlic, peppers and Boursin. Stir it all together until the cheese melts in and coats everything in a creamy sauce, adding a splash of the reserved pasta water as needed to help it come together.
Stir in the spinach. Add the spinach to the pot and stir until just wilted. Add a little more pasta water if the sauce needs loosening up.
Serve. Serve right away in bowls.
Notes: This is a great one to double for a crowd, just use two sheet pans. If the Boursin isn't melting all the way into a sauce once it hits the pasta, that's what the reserved pasta water is for, add it a splash at a time until everything turns creamy. Leftovers reheat well with a little extra water or broth stirred in.
