Spicy Sausage & Blistered Tomato Casarecce

Put the frozen sausage links in a large skillet with 60 mL (1/4 cup) water. Cover and cook over medium heat 8 minutes, turning once, until the links are thawed through and the water has nearly evaporated.

Tip: The covered start thaws the links evenly so the centres cook before the outsides scorch.

Uncover, add the olive oil and brown the links over medium-high heat 6 to 8 minutes, turning often, until deep brown all over and firm with no pink in the centre. Move them to a board, rest 2 minutes and slice into 1 cm coins.

Bring a large pot of water to a boil over high heat and add the salt. Cook the casarecce 10 to 11 minutes, until tender with a slight bite. Scoop out 250 mL (1 cup) of the pasta water, then drain.

While the pasta cooks, return the coins to the skillet over medium-high heat and sear 2 to 3 minutes, until the cut faces are crusty and browned. Lift them onto a plate, leaving the fat in the pan.

Tip: Lay the coins flat in one layer; crowded coins steam instead of crisping.

Add the grape tomatoes to the hot fat and cook over medium-high heat 5 to 6 minutes, shaking the pan now and then, until the skins blister in dark patches and start to split. Stir in the garlic and chili flakes and cook 1 minute, until fragrant.

Pour in the spicy pasta sauce, add the sausage coins and black pepper, and simmer over medium heat 5 minutes, until the sauce thickens slightly and the softest tomatoes slump into it.

Add the drained casarecce and a splash of the reserved pasta water and toss over medium heat 1 to 2 minutes, until the sauce clings to every twist. Stir in half the parmesan, adding more pasta water if it looks tight.

Serve the casarecce in shallow bowls with the sausage coins and blistered tomatoes on top, finished with the remaining shaved parmesan and torn basil.