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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
- Unordered List Item
- 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