Photo: Oxmoor House
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.

How to Make It

Step 1

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

Step 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

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Ratings & Reviews

dreanott's Review

August 14, 2013
Great use for garden tomatoes! I know it's a healthy recipe, but I added salt to the pasta water and a little on the tomatoes before mixing them in as well :)

PattyInColorado's Review

June 25, 2013
I have made this a few times now. I use hot chicken Italian sausage for a bit of extra spice and usually parmesan because I always have it on hand. Quick, easy and good - those are the types of recipes I like!

KathleenLee's Review

May 30, 2013