2links fully cooked spinach and garlic chicken sausage(brands I've seen include Bilinski's, Trader Joe's, and Nature's Place)
4tablespoonsextra virgin olive oil, divided
Parmesan cheese, grated or in a block to grate over pasta
Make sure the cooking grate is steady over the hot fire. Fill a cooking pot with about 1-1/2 quarts of water. Add in the tablespoon of salt and place the pot covered over the fire to come to a boil. Be sure there is enough room on the cooking grate for the foil packets of food you are about to prepare.
While waiting for the water to boil, use the cutting board and sharp knife to slice the cherry tomatoes in half. Set these aside. Stack the basil leaves on top of each other, roll them up from the long side, then slice across the roll to cut the basil into ribbons (chiffonade.) Set the basil aside and mince the clove of garlic. (If you'd rather not mince, you could instead grate the clove of garlic over the pasta once it's cooked.) Finally, slice the chicken sausage into 1-inch thick coins.
Make the foil packets
Tear off three sheets of aluminum foil. Divide the tomatoes in half and place each pile in the center of a foil sheet. Place the sliced sausages in the center of the third sheet. Drizzle 3 tablespoons of the olive oil over the tomatoes and the sausage. Fold up the foil packets: bring up the two long sides to meet and fold the edges together to make the center seam. Then fold up and press flat each end to make the packet.
When the water comes to a boil, add in the thin spaghetti gently stirring it with the pasta fork to submerge the pasta completely. Place the foil packets on the cooking grate. Cook the pasta until it's al dente - about 9 minutes. About 5 minutes into this cooking time use tongs to carefully pull open the center of the tomato packets. The liquid inside should be steaming, and venting the packets in the center will allow excess moisture to evaporate and the tomatoes to thicken and caramelize. You can also peek into the packet of chicken sausage to be sure the slices are not browning too quickly (feel free to pull it off the fire if it seems ready.)
Use the pasta fork to remove the cooked pasta from the boiling water to the heat-proof bowl. Carefully discard the pasta water. Remove the foil packets from the heat as well. Check the sausage: the slices should be heated through and beginning to brown. If not, return the packet to the cooking grate for a few more minutes.
To the pasta in the bowl add the remaining tablespoon of olive oil, the remaining 1/2 teaspoon of salt, the minced or grated garlic, and the pepper. Use tongs or a fork to toss and coat the pasta.
Divide the pasta between two plates or bowls. Divide the sausage over the top of both pastas. Pour the tomatoes over each bowl, one packet for each bowl. Sprinkle the ribbons of basil over the tops. Finish each dish with a shower of grated Parmesan cheese. Serve immediately.
Notes on this dish:
There is an equipment list below for this recipe, and you'll probably find that you're bringing many of these items with you on your trip anyway for other food prep - like knives, cutting boards, and a pot. Have a small bottle of dish soap and sponge with you to wash up dishes between meals.
A camping cooking grate like this one with folding legs will work with metal-ring fire pits or with fire pits set inside cinder blocks or stones. (All are possibilities depending on your campground.) If your site has a grill installed, or if you're bringing a grill or campstove you'll be able to cook on that instead. Check the campground website ahead of time to learn more about the site features.
You can plan to cook over wood or coals, whichever you prefer. The ideal time to begin cooking over the campfire is when the smoke and larger flames at the start of the fire have died back a little and the wood or coals are hot and glowing. I cooked the pasta and the packets over a hot fire and my times below are based on that. You may need to adjust your cooking time a bit depending on your fire, grill, etc.
Use heavy duty foil to make the packets.
Once the pasta is cooked you will need to find a place to discard the cooking water. You may want to scout out this spot in advance so you won't be wandering around with a pan of hot water!
Though you could bring disposable cups, cutlery, etc., your glamping experience will be more greatly enhanced with real dishes and silverware. Throw in a linen tablecloth and tall candles too. (Fancy!) In addition to elevating mere "camp food" to something glamorous and special, you can high-five yourself for making an environmentally friendly choice.
Equipment to bring:
Cooking grate with folding legs to fit over campfire (not needed if there is a grill at your site)
4 quart cooking pot with cover
Grater (optional - see below)
Heavy duty aluminum foil
A large pasta fork to stir pasta and remove cooked pasta from the water