Fresh Tomato Sausage and Pecorino Pasta

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

Yield:

4 servings (serving size: about 2 cups pasta mixture, 1 tablespoon cheese, and 1 tablespoon basil)

Total time: 40 Minutes

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

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.

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