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Fresh Tomato, Sausage, and Pecorino Pasta
30 minutes
Main Dish
0 of 1
0
Serving size: about 2 cups pasta mixture, 1 tablespoon cheese, and 1 tablespoon basil
393 cal/serving
Cooking Light
Ingredients
  1. 8oz (226.8goz → g) Penne
  2. 8oz (226.8goz → g) Sweet Italian Sausage
  3. 2tsp (≈9gestimated from: Oil, olive, salad or cooking [tsp]) Olive Oil
  4. 1cup (≈160gestimated from: Onions, raw [cup, chopped]) Onion vertically sliced
  5. 2tsp (≈5.6gestimated from: Garlic, raw [tsp]) Garlic minced
  6. 1 1/4lb (567glb → g) Tomato chopped
  7. 6tbsp (≈30gestimated from: Cheese, parmesan, grated [tbsp]) Pecorino Romano divided, grated
  8. 1/4tsp (≈1.5gestimated from: Salt, table [tsp]) Salt
  9. 1/8tsp (≈0.3gestimated from: Spices, pepper, black [tsp, ground]) Black Pepper
  10. 1/4cups (≈10.6gestimated from: Basil, fresh [tbsp, chopped]) Basil torn
Steps
  1. 1 Cook pasta according to package directions, omitting salt and fat; drain.
  2. 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.
  3. 3 Remove from heat; stir in pasta, 2 tablespoons cheese, salt, and pepper.
  4. 4 Sprinkle with remaining 1/4 cup cheese and basil.
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