Penne, Sausage and Tomatoes – Who doesn’t love this one!

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.

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