Fresh Tomato, Sausage, and Pecorino Pasta

Fresh Tomato, Sausage, and Pecorino Pasta Recipe
Photo: Oxmoor House
Ripe, late-summer tomatoes are juicy and delicious in this entrée, with no seeding or peeling necessary.
4

Worthy of a special occasion

Yield:

4 servings (serving size: about 2 cups pasta mixture, 1 tablespoon cheese, and 1 tablespoon basil)

Recipe from

Oxmoor House

Nutritional Information

Calories 393
Fat 10.5 g
Satfat 4.2 g
Monofat 3.8 g
Polyfat 0.7 g
Protein 17.5 g
Carbohydrate 55.8 g
Fiber 2.3 g
Cholesterol 24 mg
Iron 4.7 mg
Sodium 665 mg
Calcium 211 mg

Ingredients

3 cups (8 ounces) uncooked gluten-free multigrain penne (such as DeBoles)
8 ounces sweet Italian sausage {Check for Gluten}
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 freshly ground black pepper
1/4 cup torn fresh basil leaves

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

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.

Note:

David Bonom,

Cooking Light Gluten-Free Cookbook

August 2011
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