Fresh Tomato, Sausage, and Pecorino Pasta Recipe | MyRecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by David Bonom
Ripe, late-summer tomatoes are juicy and delicious in this entrée, with no seeding or peeling necessary.
Ingredients
3 cups (8 ounces) uncooked gluten-free multigrain penne (such as DeBoles)
8 ounces sweet Italian sausage {Check for Gluten}
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 freshly ground black pepper
1/4 cup torn fresh basil leaves
Instructions
Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
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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