Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

David Bonom
Recipe by Oxmoor House August 2011

Gallery

Credit: Oxmoor House

Recipe Summary

Yield:
4 servings (serving size: about 2 cups pasta mixture, 1 tablespoon cheese, and 1 tablespoon basil)
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

393 calories; fat 10.5g; saturated fat 4.2g; mono fat 3.8g; poly fat 0.7g; protein 17.5g; carbohydrates 55.8g; fiber 2.3g; cholesterol 24mg; iron 4.7mg; sodium 665mg; calcium 211mg.
Advertisement