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Fresh Tomato, Sausage, and Pecorino Pasta

Photo: Oxmoor House
Yield 4 servings (serving size: about 2 cups pasta mixture, 1 tablespoon cheese, and 1 tablespoon basil)
Ripe, late-summer tomatoes are juicy and delicious in this entrée, with no seeding or peeling necessary.

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

Nutrition 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

How to Make It

  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.

Cooking Light Gluten-Free Cookbook