Fresh Tomato, Sausage, and Pecorino Pasta

By KSmitherman

Ingredients

• 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

Preparation

Step 1

1. Cook pasta according to package directions, omitting salt and fat; drain.

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 tablespoons cheese, salt, and pepper. Sprinkle with remaining 1/4 cup cheese and basil.

Wine note: Italian sausage craves a clean-tasting wine with the substance to complement the rest of the dish without overwhelming it. The smoky 2006 San Lorenzo Verdicchio Vigna Delle Oche ($23) is a great choice. -Gary Vaynerchuck