A little bit dry for our tastes. Would make again and add a can of tomato sauce and extra cheese on top. Maybe would just slice the sausage in 1/4" chunks. Love the fresh basil!
Fresh Tomato, Sausage, and Pecorino Pasta
Photo: Photo: Randy Mayor; Styling: Jan Gautro
Ripe, late-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)
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Amount per serving
- Calories: 389
- Fat: 10.7g
- Saturated fat: 4g
- Monounsaturated fat: 4.5g
- Polyunsaturated fat: 0.7g
- Protein: 21.6g
- Carbohydrate: 53.5g
- Fiber: 4.5g
- Cholesterol: 27mg
- Iron: 3.3mg
- Sodium: 595mg
- Calcium: 159mg
- 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
- 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.
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