Fusilli with Roasted Tomato Sauce and Italian Sausage

I decided to make this pasta dish this week, but to make it a bit more of a significant meal, I added some Italian sausage. Kind of selfishly too, I may add. I've been dying for some sausage, for some odd reason.

The house smelled fantastic while the tomatoes were roasting, but despite following the directions exactly, I think I may have roasted them for too long. By the time I pulled them out, they were about a quarter of their original size and there was very little flesh left to use for the sauce. So the dish ended up feeling a bit weak. Thank goodness I used super tasty fresh Italian sausage with sun-dried tomatoes and basil that we had picked up at Booth's Corner.

I'm wondering if maybe I used a tomato or two more that maybe that would make a difference. My pan was big enough for at least one more... Hmmmm... Maybe I will make this dish again.

Fusilli with Roasted Tomato Sauce and Italian Sausage
A variation on this recipe from Cooking Light

3 tablespoons extra-virgin olive oil, divided
6 large tomatoes (about 3 1/2 pounds), cored, cut in half crosswise, and seeded
3 garlic cloves, crushed
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
3/4 teaspoon salt, divided
1 pound Italian sausage, casings removed
2 garlic cloves, chopped
2 1/2 tablespoons chopped fresh basil
1/4 teaspoon black pepper
3 1/2 cups hot cooked long fusilli (about 8 ounces uncooked pasta)
1/4 cup (1 ounce) grated fresh Parmesan cheese
Basil sprigs (optional)

Preheat oven to 400ºF.

Brush a jelly roll pan or shallow roasting pan with 1 tablespoon oil. Arrange tomatoes in a single layer, cut sides down, in pan. Arrange crushed garlic around tomatoes; sprinkle tomatoes with thyme and 1/4 teaspoon salt.

Bake at 400ºF for 30 minutes; drain juices from pan. Bake an additional 30 minutes. Remove tomatoes from pan; cool slightly. Discard juice and crushed garlic. Peel and coarsely chop tomatoes.

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add sausage and break up with a wooden spoon. Cook until no longer pink. Remove from pan and drain on a paper towel-lined plate.

Reduce heat in pan to medium-low heat. Add 1 tablespoon oil, or as much as is needed to keep the rest of the ingredients from sticking and/or burning. Add chopped garlic, and cook 2 minutes, stirring frequently. Add chopped tomatoes and basil, and cook 3 minutes or until thoroughly heated. Stir in 1/2 teaspoon salt and pepper. Add pasta, and toss to coat. Sprinkle with cheese; garnish with basil sprigs, if desired.