Fresh Tomato, Sausage, and Pecorino Pasta |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is from Cooking Light's best of 2010. This was wonderful!!! I altered this recipe to my family's tastes. This is a drier dish the way I make it. If you want it saucier, decrease the pasta or increase the tomatoes. This is great with/without crushed red peppers!! FYI...ROMANO IS KEY IN THIS RECIPE!!! Ingredients:
1 lb whole wheat penne |
1 lb italian chicken sausage (spicy or hot!) |
2 teaspoons extra virgin olive oil |
1 cup onion, vertically sliced |
4 garlic cloves, minced |
2 lbs tomatoes, chopped |
6 tablespoons pecorino romano cheese, divided |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup fresh basil (torn) |
crushed red pepper flakes |
Directions:
1. Cook pasta according to direction, omitting fat and salt. Drain.
2. Heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Add oil to pan and add sausage and onions (and crushed red peppers, if using). Cook for 4 minutes, stirring to crumble sausage. Add garlic, cook 2 minutes. Stir in tomatoes; cook 2 minutes.
3. Remove from heat; stir in pasta, 2 tablespoons cheese, salt and pepper. Sprinkle with remaining cheese and basil.
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