Spicy Sausage Rigatoni with Olives and Capers

I got this recipe off the Internet from Curtis Stone. He is the debonair chef with the incredibly sexy accent. If you have never heard of him I highly recommend you check him out! His cooking style is fantastic. I saw this recipe and I had to try it, and of course I loved it. This is definitely not a family/kid friendly recipe. This is something you want to make for a person who appreciates the finer flavors in gourmet food. Kalamata Olives and Capers are not at the top of most people's list of favorite flavors, but I love both. I made this and ate it for lunch at work the next day and it was divine! I will also include my variations, however it is probably better the way the recipe calls.

Ingredients

20 cherry tomatoes on the vine

2 t extra-virgin olive oil

2 T extra-virgin olive oil

salt black pepper freshly ground

8 ounces rigatoni pasta 8 ounces spicy salami (preferably Sopressa Vicentina or soppressata) casing removed salami thinly sliced into half-moon pieces (I used Portabella Mushroom Chicken Sausage, a little healthier, I also added a few teaspoons of red pepper flakes for spice yummmmm)

2 cloves garlic minced (I used 6 cloves, but I LOVE garlic)

1/4 c capers extra-fine

1/4 c kalamata olives

1/3 c dry white wine ( I used Chicken Stock)

1/4 c fresh flat-leaf parsley coarsely chopped

Cooking Instructions
1. Preheat the oven to 400°F. Place the tomatoes on a small non-reactive baking sheet and drizzle with 2 teaspoons of oil. Sprinkle with salt and pepper. Roast the tomatoes in the oven for about 10 minutes or until they begin to split. Remove from oven and set aside.

2. Cook the rigatoni in a large pot of boiling salted water stirring often to ensure the rigatoni doesn’t stick to the bottom of the pot or to each other until al dente about 8 minutes.

3. Meanwhile heat 1 tablespoon of oil in a large heavy sauté pan over medium heat. Add the salami and cook until light golden in color about 30 seconds on each side. Transfer the salami to a plate and reserve.

4. Return the pan to the heat. Add the garlic and sauté in the drippings remaining from the salami until tender about 1 minute. If the salami does not render enough oil add just enough olive oil to sauté the garlic. Add the capers and olives to the hot pan and toss. Add the wine and simmer until reduced by about half about 3 minutes. Add the tomatoes and parsley and toss gently. Add the remaining 1 tablespoon of oil.

5. Remove the pan from the heat. Strain the rigatoni then toss the rigatoni and salami in the pan with the sauce. Season to taste with pepper. Transfer the pasta to plates spooning any salami and tomato mixture from the pan over the pasta. Serve and enjoy.