Tuesday, September 17, 2013

Fresh Tomato, Sausage and Pecorino Pasta

(originally made 1/2011)

Tim loves pasta bake.   Italian sausage,pasta, combined with ricotta, topped with mozzarella, romano, and then baked.    I've been trying hard in the new year to eat healthier, so when he asked for a pasta bake today I scrambled to find something I could eat without having to make an entirely different meal.     This was perfect, even with greenhouse tomatoes.  I split the sausage into another frying pan and continued from there.    I added a little crushed red pepper flake and served it with a quick garlic bread.     Super easy, filling, but not buried under a ton of cheese    :)


             
  Fresh Tomato, Sausage, and Pecorino Pasta



  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  uncooked penne-- used ziti
  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- used dried

1. Cook pasta according to package directions, omitting salt and fat; drain.

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. Remove from heat; stir in pasta, 2 tablespoons cheese, salt, and pepper. Sprinkle with remaining 1/4 cup cheese and basil.


Yield:  4 servings (serving size: about 2 cups pasta mixture, 1 tablespoon cheese, and 1 tablespoon basil)

CALORIES 389 ; FAT 10.7g (sat 4g,mono 4.5g,poly 0.7g); CHOLESTEROL 27mg; CALCIUM 159mg; CARBOHYDRATE 53.5g; SODIUM 595mg; PROTEIN 21.6g; FIBER 4.5g; IRON 3.3mg

Cooking Light, SEPTEMBER 2009

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