I initially ate pasta, then black listed it, and now i’m bringing it back. I have such a love-hate relationship with pasta. But I love it more than I hate it, so I can’t steer clear forever. I came across this on the Cooking Light website and thought this would be a great way to add pasta to my meals with out domming myself and slipping into a carb coma. It was delicious and even a hit with Brad. Win-win! I will definitely be making this again and SOON. Also, this is a shout out to Michelle who really wanted to see this recipe up three weeks ago. 🙂 Better late than never, right?
My only substitution was instead of using fresh tomatoes, i used canned diced tomatoes with some oregano and basil seasoning. I cut corners where I see fit. I hate chopping tomatoes.
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
Cook pasta according to package directions.
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.
Delish! Go make this now. I’m serious.