Fresh Tomato, Sausage, and Pecorino Pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ripe, late-summer tomatoes are juicy and delicious in this entrée, with no seeding or peeling necessary. Ingredients:
3 cups (8 ounces) uncooked gluten-free multigrain penne (such as deboles) |
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 freshly ground black pepper |
1/4 cup torn fresh basil leaves |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
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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