Tomato, Sausage and White Wine Pasta Sauce

I don't eat a lot of meat with my pasta but this one is great for when I'm craving a lil protein. The sausage pieces shown in this recipe are kinda chunky, but if you want the meat to be smaller - all you have to do is break it apart more while you're cooking it in the skillet. 

I really hate portion sizes. I always say it's best to make a lot and then save whatever is leftover/repurpose any extra stuff into another meal. If I had to guess, I'd say the amount listed below in the recipe is enough for three small plates, or two big plates of food. Does anybody even really eat the same amount anyways? Lol.

What you need:

• 1 cup of uncooked pasta. I used calamari pasta but any sort of rounded pasta you can pick up on the end of your fork will do.
• 1/2 lb (about 1 cup once cooked) ground Italian sausage
• 3-4 minced garlic cloves
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 1/4 cup dry white wine (chardonnay) 
• salt + pepper to taste
• parsley for topping

What to do:

1. ​Bring a large pot of water to a boil and cook the pasta according to packing instructions while you make the sausage and tomato sauce. 
2. In a large skillet (medium heat on stove) cook the sausage until it's browned and not pink anymore. Add in the minced garlic once it's about half way done cooking.
3. Next, add the cherry tomatoes to the cooked sausage and garlic. Pour the olive oil and wine over the sausage and tomatoes and then turn the heat down to the simmer setting. Cover with a lid and let sit for 10 minutes.
4. "Pop" the tomatoes by pressing down on them with a fork or spoon - you'll see their juices start to come out into the skillet. 
5. Add in the cooked pasta and mix everything around for a couple of minutes. 
6. Salt and pepper to taste + top with parsley and parmesan cheese.