Roasted Garlic and Sausage Pasta

Do you ever just crave something really garlicky? I don't know what it is but for me that flavor is the ultimate in deliciousness and the ultimate in comfort food. As this extreme rain seems intent on keeping me away from the grill, I am back to the stove and the oven for dinners. So I decided to whip up some delicious pasta with a fresh "sauce" in honor of the beautiful head of garlic I was staring at, and the brand new bottle of truffle oil gracing my shelves. Roasting the garlic first, makes the flavor shine but not over power and it goes perfectly with mushrooms and delicious, wonderful truffle oil. Enjoy!

Also, congratulations to Deb from knitstamatic, for winning the Coconut Oil Giveaway!

Roasted Garlic and Sausage Pasta:
1/2 head of garlic
2 Pork Sausages
2 tbsp of olive oil
1/2 lb of spaghetti
5 oz of gourmet sliced mushrooms (1 package)
1 lb of tomatoes
1/2 tsp crushed red pepper
3 oz of fresh mozzarella cheese
salt, pepper
truffle oil (optional)

Pre-heat the oven to 300 degrees. Roast the garlic (whole and unpeeled) for an hour until the garlic is soft. This can be done ahead of time. Heat a large skillet over medium-high heat and add the sausages. Pour the olive oil into a small bowl. Peel 3 cloves of the roast garlic, smash them lightly and add to the oil. Make the spaghetti according to the package directions for al dente. Brown the sausage on all sides and cover with a lid to cook almost through, about 6 minutes. Remove the sausages from the pan and add half the garlicy oil. Add the mushrooms and cook until they soften, about 3-4 minutes. Chop the tomato and add that to the pan as well. Add the crushed red pepper. Thinly slice the rest of the roasted garlic and add to the pan. Slice the sausage and return to the pan, cook until opaque through out, then turn the stove off. When pasta is cooked, reserve 2 tablespoons of the cooking water and add to the sausage, drain the pasta and add to the pan. Pour in the rest of the garlic oil and season with salt and pepper. Serve with fresh mozzarella and a drizzle of truffle oil.

Happy Eating.