Fresh Tomato, Sausage, and Pecorino Pasta

Although this simple pasta dish requires a bit of ingredients, it’s certainly worth. Ripe, late-summer tomatoes are juicy and delicious in this pasta dish, with no seeding or peeling necessary. It was really tasty and not heavy at all. The added basil really pops, enhancing the flavor. This basic pasta only took 40 minutes from start to table. To make this fast, slice onion, chop tomatoes and trim green beans while the pasta is cooking.

Total Time: 40 Minutes

(Make 4 serves)

Amount Per Serving (about 2 cups pasta mixture, 1 Tbsp. cheese, and 1 Tbsp. basil): 389 Calories, 21.6 g. Protein, 53.5 g. Carbohydrates, 4.5 g. Dietary Fiber, 10.7 g. Fat (4 g. Sat Fat, 4.5 g. Mono Fat), 27 mg. Cholesterol, 3.3 mg. Iron, 595 mg. Sodium, 159 mg. Calcium

Ingredients

• 8 oz. of uncooked penne
• 8 oz. of sweet Italian sausage
• 2 tsp. of olive oil
• 1 cup of vertically sliced onion
• 2 tsp. of minced garlic
• 1 1/4 lb. of tomatoes, chopped
• 6 Tbsp. of grated fresh pecorino Romano cheese, divided
• 1/4 tsp. of salt
• 1/8 tsp. of black pepper
• 1/4 cup of torn fresh basil leaves

Preparation:

• Cook pasta according to package directions, omitting salt and fat, drain.
• Heat oil in large-sized non-stick skillet over medium-high heat. Remove casings from sausage. Add sausage and onion to pan, cook about 4 mins, stirring to crumble sausage.
• Add garlic, cook about 2 mins.
• Stir in tomatoes, cook about 2 mins.
• Remove from heat, stir in pasta, 2 Tbsp. of cheese, salt, and pepper. Sprinkle with remaining 1/4 cup of cheese and basil.

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