Adapted from one of the recipes that COOKING LIGHT sends me every day, this is a great use of any tomatoes and basil you’ve got left on the vine – so much easier than the typical recipe which asks one to peel and seed the tomatoes before using. Light but flavorful.
8 ounces uncooked penne
8 ounces sweet Italian sausage
2 teaspoons olive oil
1 cup vertically sliced onion
2 – 3 cloves minced garlic
1 1/4 pounds tomatoes, chopped
½ cup grated fresh pecorino Romano cheese, divided
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup chopped fresh basil leaves (chop right before adding to avoid browning)
Cook pasta according to package directions; drain, reserving ¼ cup of cooking water.
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, ¼ cup cheese, salt, and pepper. If it is drier than you’d like, add a bit of the pasta’s cooking water. Divide into shallow bowls and sprinkle each serving with remaining cheese and basil.