Fresh Tomato, Sausage, and Pecorino Pasta

Photo: Oxmoor House

Ripe, late-summer tomatoes are juicy and delicious in this entrée, with no seeding or peeling necessary.

Yield: 4 servings (serving size: about 2 cups pasta mixture, 1 tablespoon cheese, and 1 tablespoon basil)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 393
  • Fat: 10.5g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.7g
  • Protein: 17.5g
  • Carbohydrate: 55.8g
  • Fiber: 2.3g
  • Cholesterol: 24mg
  • Iron: 4.7mg
  • Sodium: 665mg
  • Calcium: 211mg

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. 1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
  2. 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.
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