Sunday, August 26, 2012

Fresh Tomato, Sausage, and Pecorino Pasta

My oldest daughter has been on a major pasta kick lately and every time I ask for her input on dinner, she says, "pasta!" This recipe has been on my Dinner Ideas board on Pinterest for a few weeks and it was A.MAZ.ING! Recipe from Cooking Light, September 2009. Recipes says it serves 4 (2 cup servings) but it easily fed my family of 5, with leftovers:)

8 ounces uncooked penne pasta
8 ounces sweet Italian sausage (I used lean Jennie-O Sweet Italian Turkey Sausage)
2 teaspoons olive oil
1 cup onion, 
vertically sliced
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

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.

*NOTES: Pecorino Romano is a hard Italian sheep's milk cheese with a sharp, salty flavor. I used it and really liked the flavor. You could substitute Parmigiano Reggiano (Parmesan) or Romano cheese (made from cow's milk).

Per 2 cup serving: 389 calories, 10.7 g fat, 21.6 g protein, 4.5 g. fiber, 53.5 g carbohydrate, 595 mg sodium.

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