PASTA WITH GRILLED SAUSAGES, TOMATOES
AND PORTOBELLO MUSHROOMS

2 lbs. tomatoes, halved
1 large Portobello mushroom
3 Tbs. olive oil, divided use
1 tsp. salt, divided use
1 lb. sweet Italian sausages (pricked with fork)
1 tsp. minced garlic
1/4 tsp. thyme
1/4 tsp. freshly ground black pepper
1 lb. rigatoni or corkscrews, cooked according to package directions

Preheat barbecue grill.

Brush tomatoes and mushroom with a tablespoon of olive oil and season with half a teaspoon of salt.

Grill over medium-hot heat until tender, 5-10 minutes for tomatoes and 8-12 minutes for mushroom, turning once.

Grill sausages 15-20 minutes, turning once.

Chop tomatoes into large pieces; slice sausages and mushroom; transfer to large bowl. Stir remaining olive oil, garlic, remaining salt, thyme and pepper. Toss with hot pasta.

Serve with grated parmesan cheese, if desired.

Servings: 6
Source: Ladies Home Journal