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Fresh Tomato, Sausage, & Pecorino Pasta

Source of Recipe

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Fresh Tomato, Sausage, and Pecorino Pasta

Myrecipes.com – e-mail
Cooking Light - September 2009
Reviews rated this recipe 4 of 5 stars.
4 servings (2 cups pasta mixture, 1 tablespoon cheese, and 1 tablespoon basil)
Total time: 40 Minutes

Ripe, summer tomatoes are juicy and delicious in this pasta dish, with no seeding or peeling necessary.

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
1/8 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.

1/4 of recipe equals: 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; Sodium 455 mg