Fresh Tomato, Sausage, and Pecorino Pasta

Fresh Tomato, Sausage, and Pecorino Pasta Recipe
Photo: Photo: Randy Mayor; Styling: Jan Gautro
Ripe, summer tomatoes are juicy and delicious in this pasta dish, 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

Cooking Light

Recipe Time

Total: 40 Minutes

Nutritional Information

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
Iron 3.3 mg
Sodium 595 mg
Calcium 159 mg

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
1/4 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.

Note:

September 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note