Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon avocado oil
  • 1 garlic sausage pasta (like Aidells)
  • 2 cups grape or cherry tomatoes (halved)
  • 2 heads roasted garlic *see note
  • 1/4 cup white wine
  • 1 1/2 cups half-and-half or quinoa cream
  • 8 ounces Gruyere Cheese (shredded (divided))
  • 4 ounces Parmesan Cheese (shredded (divided))
  • 3 ounces goat cheese (crumbled)
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 12 ounces fettuccine (I used gluten free; cooked according to package directions)

Instruction

  • Heat oil in a large skillet over medium-high heat. Add sausage and cook for 8 to 10 minutes, until browned. Remove from skillet. Add tomatoes and cook for three minutes.
  • Add garlic and cook 30 more seconds. Deglaze the pan by adding the wine and scraping up the browned bits.
  • Reduce the heat to medium-low and then add the cream. Cook over medium-low heat for 4 minutes, stirring often.
  • Add 6 ounces Gruyere, 3 ounces Parmesan, goat cheese, salt, and pepper. Cook until cheese is melted.
  • Stir in cooked pasta and sausage. Sprinkle with remaining cheese and serve warm.
  • To make ahead, transfer to a casserole dish and top with cheese. Bake in a 350-degree oven for 30 minutes.