- Calories 393
- Fat 10.5g
- Satfat 4.2g
- Monofat 3.8g
- Polyfat 0.7g
- Protein 17.5g
- Carbohydrate 55.8g
- Fiber 2.3g
- Cholesterol 24mg
- Iron 4.7mg
- Sodium 665mg
- Calcium 211mg
Fresh Tomato, Sausage, and Pecorino Pasta
Photo: Oxmoor House
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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PattyInColorado's Review
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
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dreanott's Review