Fresh Tomato, Sausage and Pecorino Cheese Pasta

By bakeaholic

Ripe, late-summer tomatoes are juicy and delicious in this entree, with no seeding or peeling necessary.

Ingredients

• 8 ounces uncooked penne
• 8 ounces sweet Italian sausage
• 2 tsp. olive oil
• 1 cup sliced onion
• 2 tsp. minced garlic
• 1 1/4 pounds tomatoes, chopped
• 6 tbsp. grated pecorino Romano cheese
• 1/4 tsp. salt
• 1/8 tsp. black pepper
• 1/4 cup torn fresh basil leaves (optional)

Details

Servings 4

Preparation

Step 1

1. Cook pasta according to package directions.
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 tbsp. cheese, salt and pepper. Sprinkle with the remaining 1/4 cup cheese and basil.