A funny thing happened when I was trying to decide what to do with the remaining two links of apple chicken sausage (the first two went into this frittata): I googled "sweet apple chicken sausage pasta" and there in the middle of the second page of results was my little blog suggesting I take a look at Fusilli with Fennel and Sweet Apple Chicken Sausage! Well, thank you, me, what a great idea!
Unfortunately, I didn't have any fennel around, but I did have a package of cherry tomatoes I wanted to use. (I originally bought the cherry tomatoes to make Domenica Marchetti's BLT Bucatini, which is from her new cookbook, The Glorious Pasta of Italy, but then I read the whole recipe and realized that I need to slow roast the tomatoes for two hours and I just don't have that kind of time on a weeknight!)
I followed the recipe as written, adding the halved tomatoes to the pan when the onions were almost done. Additionally, instead of opening a bottle of white wine, I used up some rosé in the fridge and was pleased with the results. Lastly, as you can see in the picture, I felt like the dish needed some color, so I chopped up two handfuls of parsley and mixed it in at the very end (off the heat). I hate that parsley is usually just considered a garnish; it really adds a ton of fresh flavor to foods. So don't forget the parsley!
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