FRESH TOMATO, SAUSAGE, AND PECORINO PASTA
This is from Cooking Light's best of 2010. This was wonderful!!! I altered this recipe to my family's tastes. This is a drier dish the way I make it. If you want it saucier, decrease the pasta or increase the tomatoes. This is great with/without crushed red peppers!! FYI...ROMANO IS KEY IN THIS RECIPE!!!
Provided by RedVinoGirl
Categories < 30 Mins
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to direction, omitting fat and salt. Drain.
- Heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Add oil to pan and add sausage and onions (and crushed red peppers, if using). Cook for 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 cheese and basil.
Nutrition Facts : Calories 479.8, Fat 4.4, SaturatedFat 0.7, Sodium 167.7, Carbohydrate 99.7, Fiber 12.9, Sugar 7.7, Protein 19.3
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