The garden is winding down now and we had an abundance of tomatoes to use. I felt like I hadn’t cooked in a while and it was my turn to put together a new recipe. Rummaging through the freezer in the morning I found a pound of Italian sausage that would be the base of my dinner. I checked out the web I found an article on the 25 healthiest pasta dishes on Cooking Light’s My Recipes.com site. This one called out to me and I knew it would be a hit with hubby and our pasta loving son. And given that we have a growing 14 year old boy at home, I doubled the recipe. (This kid knows how to put away the pasta)
Fresh Tomato, Sausage and Romano Penne
8 ounces uncooked penne
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 black pepper
1/4 cup torn fresh basil leaves
Cook pasta according to package directions, omitting salt and fat; drain.
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.