Fresh Tomato, Sausage, and Pecorino Pasta

By bobnicki

Ripe, late summer tomatoes are juicy and delicious in this pasta dish with no wedding or peeling necessary.

Ingredients

• 8 oz uncooked penne
• 8 oz sweet Italian sausage
• 2 tsp olive oil
• 1 cup vertically sliced onion
• 2 tsp minced galric
• 2 cups chopped tomatoes

Preparation

Step 1

Cook pasta according to package directions. Heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Add oil to pan, swilr 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 tbsp chess, salt and pepper. Sprinkle with remaining 1/4 cup cheese and basil.

389 calories/serving
10.7g fat
595 mg sodium