1/2 lb mild Italian sausage, casing removed
4 large tomatoes, halved
1 clove garlic, finely chopped
2 teaspoons chopped fresh tarragon
salt and pepper
4 oz feta cheese
EVOO for drizzling
In a skillet, crumble and blacken sausage. Set aside to cool and drain excess liquid. In a large pot of boiling water, cook the pasta until al dente. Meanwhile grate the cut sides of the tomatoes on the large holes of a box grater into a large bowl, discarding the skins. Add the garlic, tarragon, salt and pepper to the bowl and toss to combine. Drain the pasta, then toss with the tomato sauce and about 3 tablespoons feta. Divide among 4 bowls; season with salt and pepper, drizzle with EVOO and top with the remaining feta.
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