Adapted from our Facebook friend Cooking with Elise
See the original receipe here
1 lb. Italian Links
4 tablespoons salted butter
4 tablespoons olive oil
4 cloves garlic, peeled and smashed
1 pint cherry tomatoes
4 sprigs thyme, stems on
1/4 teaspoon dried red crushed pepper
3 tablespoons fresh chopped parsley
3 tablespoons fresh chiffonade of basil
1 pound dried cavatappi pasta
1 tablespoon kosher salt for pasta water
Fresh Parmesan cheese, finely grated
In a large skillet over medium high heat, brown italian sausage. Addtomatoes and garlic in olive oil and butter with red crushed pepper flakes and thyme and saute in pan. Cook for 15 minutes, stirring occasionally.
Boil your cavatappi in well salted water until al-dente. Follow the directions (time) given on the pasta box.
When ready to serve, remove the thyme sprigs, add the cavatappi to sauce and a little pasta water if necessary.
Grate fresh parmesan cheese over top and stir in fresh herbs.