PASTA WITH SAUSAGE & FRESH TARRAGON TOMATO SAUCE

1 lb medium pasta shells or rigatoni
 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.