Ripe, late-summer tomatoes are juicy and delicious in this entrée, with no seeding or peeling necessary.
Oxmoor House AUGUST 2011
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.
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