SERVES 4
Grapes are the star ingredient here and fresh pork sausage is a close second. The sausage must be fresh, or the sodium content is simply too high. Find it in the meat section, not where the precooked sausages are—that’s the bad part of town, sodium-wise. This dish is also good with whole-wheat spaghetti.
2 pounds red seedless grapes, halved
2–3 tablespoons extra-virgin olive oil
4 sprigs rosemary, leaves chopped
½ teaspoon freshly ground pepper
4 fresh pork sausages
1 (12-ounce) package egg noodles
1. Preheat the oven to 350 degrees F.
2. Fill a shallow casserole or baking dish with the grapes. Add the oil, rosemary leaves, and pepper, and stir well to coat. Lay the sausages on top of the grapes.
3. Bake for 30–40 minutes, turning the sausages over halfway through the cooking. The sausages should be brown and look juicy, and the grapes should be soft and nearly liquefied. Transfer the sausages to a plate.
4. Cook the noodles according to the package directions, then drain.
5. Add the noodles to the casserole and toss well with the grape mixture. Divide the noodles among 4 plates and place a sausage on top of each. Serve immediately.