===== Fresh Tomato, Sausage, and Pecorino Pasta =====
Ripe, summer tomatoes are juicy and delicious in this pasta dish, with no seeding or peeling necessary.\\
Yield: 4 servings (serving size: about 2 cups pasta mixture, 1 tablespoon cheese, and 1 tablespoon basil)\\
Cooking Light\\

**Ingredients**\\

  * 8 ounces uncooked penne
  * 8 ounces sweet Italian sausage
  * 2 teaspoons olive oil
  * 1 cup vertically sliced onion
  * 2 teaspoons minced garlic
  * 1 1/4 pounds tomatoes, chopped
  * 6 tablespoons grated fresh pecorino Romano cheese, divided
  * 1/4 teaspoon salt
  * 1/8 teaspoon black pepper
  * 1/4 cup torn fresh basil leaves
**Preparation**\\
1. Cook pasta according to package directions, omitting salt and fat; drain.

2. Heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Add oil to pan; swirl to coat. Add sausage and onion to pan; cook 4 minutes, stirring to crumble sausage. Add garlic; cook 2 minutes. Stir in tomatoes; cook 2 minutes. Remove from heat; stir in pasta, 2 tablespoons cheese, salt, and pepper. Sprinkle with remaining 1/4 cup cheese and basil.

**Nutritional Information**\\
Amount per serving:\\
Calories 389  Fat 10.7 g  Satfat 4 g  Monofat 4.5 g  Polyfat 0.7 g  Protein 21.6 g  Carbohydrate 53.5 g  Fiber 4.5 g  Cholesterol 27 mg  Iron 3.3 mg  Sodium 595 mg  Calcium 159 mg